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Stovetop Macaroni and Cheese

Source of Recipe

From "Cook's Illustrated Revolutionary Recipes"


Recipe Introduction

"You can skip the bread crumbs and sprinkle the dish with crumbled common crackers or saltines, if desired."

List of Ingredients

Bread crumbs:
◦ 3 slices hearty white sandwich bread, torn into quarters
◦ 2 tablespoons unsalted butter, melted
◦ Salt

Macaroni and cheese:
◦ 2 large eggs
◦ 1 (12-ounce) can evaporated milk
◦ 1 teaspoon dry mustard, dissolved in 1 teaspoon water
◦ Salt
◦ � teaspoon pepper
◦ � teaspoon hot sauce
◦ 8 ounces elbow macaroni (2 cups)
◦ 4 tablespoons unsalted butter
◦ 12 ounces sharp cheddar, American, or Monterey Jack, shredded (3 cups)


Recipe

For the bread crumbs: Pulse bread in food processor to coarse crumbs, about 10 pulses. Melt butter in 12-inch skillet over medium heat. Add bread crumbs and cook, stirring often, until beginning to brown, 4 to 6 minutes. Season with salt to taste; set aside.

For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, mustard mixture, � teaspoon salt, pepper, and hot sauce in bowl. Meanwhile, bring 2 quarts water to boil in Dutch oven. Add pasta and 1 � teaspoons salt and cook, stirring often, until al dente. Drain pasta and return to pot over low heat. Add butter and toss to melt.

Add egg mixture and three-quarters of cheese to pasta and toss until thoroughly combined and cheese starts to melt. Gradually add remaining cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, sprinkling individual portions with toasted bread crumbs.

Serves 4






❧ Variation�"Baked" Macaroni and Cheese:
Add � cup grated Parmesan cheese to toasted bread crumbs. Adjust oven rack 6 inches from broiler element and heat broiler. Transfer macaroni and cheese mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping turns deep golden brown, 1 to 2 minutes. Let casserole cool for 5 minutes before serving.