Cook's Illustrated Stovetop Macaroni and Cheese

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Title: Cook's Illustrated Stovetop Macaroni and Cheese
Yield: 4 Servings
Categories: American, Cheese, Pasta


2 lg Eggs

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

-------------------------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. 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.

Posted to MC-Recipe Digest V1 #341

Recipe by: Cook's Illustrated, Feb. 1997, p. 21

From: Lou Parris

Date: Thu, 12 Dec 1996 19:48:22 -0600