Stovetop Macaroni And CheeseFrom gennymac 8 years ago
- toastED bread CRUMBS shopping list
- 2 ts salt shopping list
- 1 c Fresh bread crumbs shopping list
- 1 1/2 tb unsalted butter, melted shopping list
- CREAMY macaroni AND cheese shopping list
- 1/2 lb elbow macaroni shopping list
- 4 tb unsalted butter shopping list
- 2 qrts salted water to cook macaroni shopping list
- 1/4 ts ground black pepper shopping list
- 1/4 ts hot sauce shopping list
- 1 pinch salt shopping list
- 1 ts dry mustard, dissolved in 1 ts water shopping list
- 12 oz Canned evaporated milk shopping list
- 2 lg eggs shopping list
- 12 oz Sharp Wisconsin cheddar* shopping list
How to make it
- 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.
- Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper and mustard mixture in small bowl. Set aside.
- 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. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly 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.
- 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." Recipe by: Cook's Illustrated, Feb. 1997, p. 21.
The Cookgennymac Covington, Georgia
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