Cook's illustrated stovetop macaroni and cheese

Yield: 4 Servings

Measure Ingredient
2 larges Eggs
1 cup Fresh bread crumbs, from French or Italian bread
1 pinch Salt
1½ tablespoon Unsalted butter, melted
12 ounces Canned evaporated milk
2 larges Eggs
¼ teaspoon Hot red pepper sauce
2 teaspoons Salt
¼ teaspoon Ground black pepper
1 teaspoon Dry mustard, dissolved in:
1 teaspoon Water
½ pounds Elbow macaroni
4 tablespoons Unsalted butter
12 ounces 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, ½ 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 1-½ 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 <lbparris@...> Date: Thu, 12 Dec 1996 19:48:22 -0600

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