Cook's Illustrated Stovetop Macaroni and Cheese

Title:
Cook's Illustrated Stovetop Macaroni and Cheese

Yield:
4 Servings

Categories:
American,
Cheese,
Pasta




Ingredients:





     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*,


          -grated





 *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