Title: Cook's illustrated stovetop macaroni and cheese
 Categories: American, Cheese, Pasta
      Yield: 4 Servings
 
      2 lg Eggs

MMMMM--------------------TOASTED BREAD CRUMBS-------------------------
      1 c  Fresh bread crumbs, from
           -French or Italian bread
      1 pn Salt
  1 1/2 tb Unsalted butter, melted

MMMMM-----------------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*,
           -grated
 
  *or American or Monterey Jack. Authors think that since there is so
  much cheese, a mild cheese is needed.
  
  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, 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 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 you're in a hurry, skip the bread crumb step and
  sprinkle the top with crumbled crackers. 12/12/1996 NOTES
  : Based on a recipe from John Thorne"s SIMPLE COOKING  (Penguin, 1989)
  which included a four page essay on macaroni and cheese.    The
  recipe was first published in  THE HOME COMFORT COOK BOOK (Wrought
  Iron Range Company, 1937).  The Cook's article authors (Pam Anderson
  with Karen Tack) deemed this one "the best."     The  article also
  includes directions for a "baked" version.