Stovetop Macaroni And Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I don't like homemade macaroni and cheese that starts with a white sauce. This recipe produces a rich, velvety-smooth sauce with no graininess. Ingredients:
toasted bread crumbs |
1 cup fresh breadcrumbs from french or italian bread |
pinch table salt |
1 1/2 tablespoons unsalted butter , melted |
creamy macaroni and cheese |
2 large eggs |
1 (12-ounce) can evaporated milk |
1/4 teaspoon hot pepper sauce |
2 teaspoons table salt |
1/4 teaspoon ground black pepper |
1 teaspoon dry mustard , dissolved in 1 teaspoon water |
1/2 pound elbow macaroni |
4 tablespoons unsalted butter |
12 ounces sharp cheddar cheese , american cheese, or monterey jack cheese, grated (about 3 cups) |
Directions:
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 mustard mixture in small 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.
4. 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.
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