Stove Top Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe comes from the America's Best Recipe cookbook, although I've tweaked it a bit. Foolproof, cheesy goodness. A nice breadcrumb topping gives it some crunch for textural contrast. Note: Pre-shredded cheese does not work as well as block cheese that you shred yourself. Ingredients:
1 cup breadcrumbs or 1 cup panko breadcrumbs |
1 1/2 tablespoons unsalted butter, melted |
1/4 teaspoon salt |
2 large eggs |
12 ounces evaporated skim milk |
1/2 teaspoon hot sauce |
2 teaspoons salt |
1/4 teaspoon black pepper |
1 teaspoon dry mustard, dissolved in 1 tsp water |
12 ounces elbow macaroni |
3 tablespoons unsalted butter |
16 ounces sharp cheddar cheese, shredded |
Directions:
1. For the breadcrumb topping: Mix the first three ingredients together and toast on a baking sheet at 350 degrees for about 15 minutes, until golden and crisp.
2. For the macaroni and cheese: Bring two quarts of water to a boil; add 1 1/2 tsp salt to water and boil macaroni according to package directions. Drain and toss with butter.
3. Meanwhile, while water is coming to a boil, mix eggs, 1 cup of the evaporated milk, hot sauce, remaining 1/2 tsp salt, pepper, and mustard mixture in a large bowl.
4. When the noodles are drained and buttered as described above, hold over low heat and pour milk/egg mixture over noodles along with 3/4 of the shredded cheese. Stir to combine thoroughly; the cheese should begin to melt.
5. Gradually add remaining evaporated milk and cheese, stirring to combine until creamy and melted, less than five minutes.
6. Serve immediately, topped with toasted bread crumbs.
7. This reheats quite well.
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