Would this sauce "break" if I browned this dish in the oven?

[Anonymous]

I've made Alton's stovetop mac-and-cheese countless times and it's very creamy. Do you think if I were to put it in the oven for just long enough to brown panko on top it would be ruined? I don't want to use a baked mac-and-cheese recipe because I want to keep the creamy texture of the stovetop version.


1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

http://www.foodnetwork.com/recipes/alton-brown/stove-top-mac-n-cheese-recipe/index.html

[Anonymous]

Could you put it in the broiler for about 30 seconds?

[Anonymous]

I think that would be OK. The whole point of the dish is really to keep the creaminess, but I'd like to add the crumbs just for contrast.

I guess I could brown the crumbs in butter on the stovetop and just dump them over the top of the dish and not put it in the oven....

[Anonymous]

There's only one way to find out...

[Anonymous]

This is when a creme brulee torch comes in handy. Seriously.