Heat oven to 350 degrees and set a 1 1/2 quart heatproof dish, such as a souffle pan in the oven to warm. Mix bread crumb ingredients together in a small backing pan set aside.  Bring 2 quarts of water to a boil in a large soup kettle. Add 1 1/2 tsp. salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and transfer to preheated dish and stir in butter to melt.  Meanwhile, mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt (less if you are using American cheese) 1/4 teaspoon pepper and mustard mixture in a small bowl. Pour egg mixture over noodles along with three-fourths of cheese; stir until thoroughly combined and cheese starts to melt.
Place bread crumbs in oven to toast until golden brown, 10 to 15 minutes. Remove from oven and set aside. Place p an of macaroni and cheese in oven too and bake for 5 minutes. Remove pan from oven; thoroughly stir macaroni mixture adding a little remaining milk and cheese. Return to oven and cook 5 minutes longer. Remove macaroni pan from oven and stir thoroughly so that macaroni and cheese cooks evenly adding additional cheese and milk if mixture does not look moist and creamy. Return to the oven for a total of 20 minutes, removing pan from oven once more to stir in remaining milk and cheese. Serve immediately, sprinkled with bread crumbs.