Cook's Illustrated Stovetop Mac & Cheese
Source of Recipe
Cooks Illustrated
List of Ingredients
2 lg Eggs
~~ TOASTED BREAD CRUMBS ~~
1 c Fresh bread crumbs
1 pn Salt
1 1/2 tb Unsalted butter melted
~~ CREAMY MACARONI AND CHEESE ~~
12 oz Canned evaporated milk
2 lg Eggs
1/4 ts Hot red pepper sauce
2 ts Salt
1/4 ts Ground black pepper
1 ts Dry mustard dissolved in 1 ts Water
1/2 lb Elbow macaroni
4 tb Unsalted butter
12 oz Sharp Wisconsin cheddar*
*or American or Monterey Jack. Authors think that since there is so much cheese, a mild cheese is needed. Recipe
1. Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes, set aside.
2. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper and mustart mixture in samll bowl. Set aside.
3. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1-1/2 teaspoons of the salt and macaroni; cook until almost tender, ut still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.
4. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thououghly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately topped with toasted bread crumbs. Serves 4 as a main course or 6-8 as a side dish. If youre in a hurry, skip the bread crumb step and sprinkle the top with crumbled crackers.
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