Bill Roberts' Fabulous Fried Macaroni and Cheese

You will need:

12 ounces dried pasta (I like something that's a little bigger than regular elbow macaroni, but in that general shape)

8 ounces extra sharp cheddar shredded

8 ounces Monterey Jack or mozzarella shredded

2 eggs

2 tablespoons butter

1 16-ounce can of evaporated milk

1 tablespoon mustard powder

1 tablespoon of salt

Black pepper

Quarter teaspoon Tabasco

Method:

Cook the pasta just until al dente. As the pasta is cooking, combine eggs, one cup evaporated milk, mustard, salt, pepper and Tabasco. Drain pasta and return to pot.

Add butter and melt over pasta over low heat.

Add milk-egg mixture and a handful of cheese.

Continue adding cheese while stirring the mixture. Add some of remaining milk if the mixture gets too thick (I usually use some, but not all of the milk -- depends on the moisture content of your cheese).

Let the mixture just begin to bubble, adjust seasoning as needed (usually needs some salt, and I sometimes grate fresh nutmeg into it, too) and transfer to a casserole dish.

This dish is infinitely adjustable. Add bacon or ham. Add diced onions. It'll take most anything and be great.

As far as frying: Refrigerate the mac and cheese overnight. Remove and cut into squares.

Combine two eggs and a little water to make an egg wash.

Dust the squares lightly with flour. Dip into egg wash. Roll in fresh breadcrumbs or panko until well-coated.

Fry in oil heated to 350 degrees until golden brown.

Serve with a little chopped fresh parsley, and freshly grated parmesan cheese. Like I said, it's the only thing I make that people are allowed to put ketchup on. It just seems to fit.

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