Tastes & Tips
STOVETOP MACARONI AND CHEESE
By Faith Wolf
TOASTED BREAD CRUMBS: 1 cup fresh bread crumbs from French or Italian bread pinch of salt 1.5 Tbs. melted unsalted butter CREAMY MACARONI AND CHEESE: 2 large eggs 1 can (12 ounces) evaporated milk ¼ tsp hot red pepper sauce 2 tsp salt ¼ tsp pepper 1 tsp dry mustard, dissolved (or you can buy âdouble fineâ which doesnât need to dissolve) 1 tsp water ½ pound elbow macaroni 4 Tbs. unsalted butter 12 ounes sharp Wisconsin cheddar, American, or Monterey Jack cheese, grated (about 3 cups)
Time to Make
Prep Time: 0 minute
Cook Time: minutes minute
Serving Size
4 Servings
Recipe Ingredients
- Ingredients:
Instructions
Directions: 1. Heat oven to 350 degrees F. Mix bread crumb ingredients together in a small baking pan. Bake until golden brown and crisp, 15-20 minutes; set aside. 2. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, ½ tsp of the salt, pepper and mustard mixture in a small bowl; set aside. 3. Heat 2 quarts of water to boil in a large pot. Ad 1.5 tsp of the salt and the macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to the pan over low heat. Add butter; toss to melt. 4. Pour the egg mixture over buttered noodles along with ¾ 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. NOTE: If you are in a hurry or prefer to sprinkle the dish with crumbled common crackers or saltines, you can skip Step one.
