Cook's Illustrated Stovetop Macaroni And Cheese

Recipe Ingredients

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

Recipe Instructions

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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