Stove Top Macaroni and Cheese

Recipe by Kimke
READY IN: 30mins




  • 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.