Prep 15 mins
Cook 15 mins
A friend served this for dinner the other night. It was great. From America's Test Kitchen.
- 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
- 1⁄4 teaspoon hot red pepper sauce
- 2 teaspoons salt
- 1⁄4 teaspoon ground black pepper
- 1 teaspoon dry mustard, dissolved in
- 1 teaspoon water
- 1⁄2 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)
- For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides.
- Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes.
- Season to taste with salt; set aside.
- 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.
- Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven.
- Add remaining 1 1/2 teaspoons 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.
- Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the 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.
- Variation: “Baked” Macaroni and Cheese.
- This dish is for those who prefer their macaroni and cheese served out of a baking dish.
- Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping.
- 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).
- Spread crumbs evenly over top.
- Broil until crumbs turn deep brown, 1 to 2 minutes.
- Let stand to set a bit, about 5 minutes, and serve immediately.
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.
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
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.