Stove Top Macaroni and Cheese

Kimke's Note:

A friend served this for dinner the other night. It was great. From America's Test Kitchen.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• toasted breadcrumb
• 2 tablespoons unsalted butter
• 1 cup fresh breadcrumb
• 1 pinch salt

creamy macaroni and cheese

• 2 large eggs
• 1 (12 ounce) can evaporated milk
• ¼ teaspoon hot red pepper sauce
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• 1 teaspoon dry mustard , dissolved in
• 1 teaspoon water
• ½ lb elbow macaroni
• 4 tablespoons unsalted butter
• 12 ounces sharp cheddar cheese (about 3 cups) or 12 ounces American cheese (about 3 cups) or 12 ounces monterey jack cheese , grated (about 3 cups)

Directions:

1. For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides.
2. Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes.
3. Season to taste with salt; set aside.
4. For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
5. Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven.
6. Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite.
7. Drain and return to pan over low heat.
8. Add butter; toss to melt.
9. Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt.
10. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
11. Serve immediately, topped with toasted bread crumbs.
12. Variation: “Baked” Macaroni and Cheese.
13. This dish is for those who prefer their macaroni and cheese served out of a baking dish.
14. Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping.
15. Follow recipe for Stovetop Macaroni and Cheese, pouring cooked macaroni and cheese into 9-inch-square gratin dish (or another heatproof baking dish of similar dimensions).
16. Spread crumbs evenly over top.
17. Broil until crumbs turn deep brown, 1 to 2 minutes.
18. Let stand to set a bit, about 5 minutes, and serve immediately.

Reviews

[bengi]

This is my favorite way to make mac and cheese. I got it from Cook's Illustrated years ago. It doesn't take much longer than the Kraft product. The only change I make is to use mild cheddar or American cheese. Otherwise it is much too rich. I usually omit the breadcrumb topping also.

[chia]

my kids just loved this, a definite improvement over the blue box. the sauce thickens upon standing , and was very creamy. i did add some cayenne, and served it with hot sauce on the side for the bolder among us. this recipe doubles easily

[Janni402]

This recipe was okay. I think it was better the next day. I made as directed except I didn't end up using the second addition of evap milk in step 10, as my mixture seemed runny at that point. I also omitted the dry mustard as DH doesn't care for it. I also mixed in 3/4 cup of parmesan cheese at the end to tighten it up as I stirred it over the heat.