Cook's Illustrated Stovetop Macaroni And Cheese Recipe - Cooking Index
2 sections | Eggs (large) | |
Toasted Bread Crumbs | ||
1 cup | 146g / 5.1oz | Fresh bread crumbs - from French or Italian bread |
1 | Salt | |
1 1/2 tablespoons | 22ml | Unsalted butter - melted |
Creamy Macaroni and Cheese | ||
12 oz | 340g | Canned evaporated milk |
2 oz | 56g | Eggs (large) |
1/4 teaspoon | 1.3ml | Hot red pepper sauce |
2 teaspoons | 10ml | Salt |
1/4 teaspoon | 1.3ml | Ground black pepper |
1 teaspoon | 5ml | Dry mustard - dissolved in 1 t. |
Water | ||
1/2 lb | 227g / 8oz | Elbow macaroni |
4 tablespoons | 60ml | Unsalted butter |
12 oz | 340g | Sharp wisconsin cheddar* - grated |
1. Heat oven to 350F.
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 mustard mixture in small 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, but 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 thoroughly 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 you're in a hurry, skip the bread crumb step and sprinkle the top with crumbled crackers. 12/12/1996
Source:
Cook's Illustrated, Feb. 1997, p. 21
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