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Ingredients
  • 16 ounces (454 g) elbow macaroni
  • 4 cups (1 L) cold running water
  • 4 tablespoons (60 g) unsalted butter
  • 14 ounces (397 g) sharp cheddar, freshly grated
  • 6 ounces (170 g) mild cheddar or American cheese, freshly grated
  • Kosher salt and ground black pepper
  • subheading: Wet Ingredients:
  • 2 large eggs, beaten
  • 12 ounces (355 ml) can evaporated milk
  • 1 teaspoon (5 ml) Sriracha sauce or Frank’s hot sauce
  • 1 teaspoon (2 g) ground mustard
  • subheading: Bacon Bits & Scallion:
  • 4 to 8 strips bacon
  • 2 stalks scallion, finely chopped
  • subheading: Buttery Crispy Breadcrumbs:
  • ½ cup (31 g) panko breadcrumbs
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (15 g) unsalted butter
  • Kosher salt to taste
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