Homemade Macaroni and Cheese

Preheat the oven to 350 degrees.

Cook the macaroni in boiling salted water until just tender, about 8 minutes. Rinse under cold running water and drain. Stir occasionally to keep from sticking together.

Melt 4 tbsp of the butter in a large saucepan over medium-low heat. Add the shallot; cook for 5 minutes.

(Put the stock and cream in the microwave now, to heat them.)

Stir in the flour. Cook, stirring constantly, 2 minutes longer. Whisk in the stock and cream.

Heat to boiling, boil for 1 minute, then remove from the heat.

Whisk in the salt, pepper, and Tabasco. When the sauce has stopped bubbling, whisk in the egg.

Stir in the cheese and macaroni. Mix well and transfer to a greased baking dish.

Melt the remaining 2 tbsp butter in a small skillet. When it foams, stir in the breadcrumbs. Sprinkle over the macaroni and cheese. Bake for 30 minutes. Let stand for 5 minutes before serving.