Cook's Illustrated Stovetop Macaroni and Cheese



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Cook's Illustrated Stovetop Macaroni and Cheese

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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.

Ingredients:

2 lg Eggs

Serves:

4 Servings 		 
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