Recipe

Stovetop Macaroni And Cheese Recipe

	Gennymac / All my dishes 1 year, 1 month ago My very best girlfriend used to make this when we'd had a hard day. Simple quick comfort food - ready to serve within minutes. Warm weather or cold this is just such a hit with the entire family. Add breadcrumbs to the top and its just fantastic. So much better than out of the box.... More Prep:5m Cook:30m Servings:68	Gennymac
	easy creamy mac and cheesre

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Ingredients

TOASTED BREAD CRUMBS

2 ts Salt

1 c Fresh bread crumbs

1 1/2 tb Unsalted butter, melted

CREAMY MACARONI AND CHEESE

1/2 lb Elbow macaroni

4 tb Unsalted butter

2 qrts salted water to cook macaroni

1/4 ts Ground black pepper

1/4 ts hot sauce

1 pinch Salt

1 ts Dry mustard, dissolved in 1 ts Water

12 oz Canned evaporated milk

2 lg Eggs

12 oz Sharp Wisconsin cheddar*

Directions

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.

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