Cooking Index - Cooking Recipes & IdeasCook's Illustrated Stovetop Macaroni And Cheese Recipe - Cooking Index

Cook's Illustrated Stovetop Macaroni And Cheese

Type: Cheese, Eggs, Pasta
Serves: 4 people

Recipe Ingredients

2 sections  Eggs (large)
  Toasted Bread Crumbs
1 cup 146g / 5.1ozFresh bread crumbs - from French or Italian bread
1   Salt
1 1/2 tablespoons 22mlUnsalted butter - melted
  Creamy Macaroni and Cheese
12 oz 340gCanned evaporated milk
2 oz 56gEggs (large)
1/4 teaspoon 1.3mlHot red pepper sauce
2 teaspoons 10mlSalt
1/4 teaspoon 1.3mlGround black pepper
1 teaspoon 5mlDry mustard - dissolved in 1 t.
1/2 lb 227g / 8ozElbow macaroni
4 tablespoons 60mlUnsalted butter
12 oz 340gSharp 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

Cook's Illustrated, Feb. 1997, p. 21


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