Cook's Illustrated Stovetop Macaroni And Cheese
Stove top Cheese American Pasta
Last updated 6/12/2012 1:17:36 AM. Recipe ID 48065. Report a problem with this recipe.
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*,
*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.
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.
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