Ingredients
-
-
2
-
1
-
1
-
-
2
-
1
-
1/4
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2
-
1/4
-
-
-
-
-
Directions
Stove Top Macaroni and Cheese,A friend served this for dinner the other night. It was great. From America’s Test Kitchen.,This recipe was okay. I think it was better the next day. I made as directed except I didn’t end up using the second addition of evap milk in step 10, as my mixture seemed runny at that point. I also omitted the dry mustard as DH doesn’t care for it. I also mixed in 3/4 cup of parmesan cheese at the end to tighten it up as I stirred it over the heat.,After all the wonderful reviews, I was a little disappointed in the outcome of this recipe. I thought it was creamy, cheesy and had a good flavor, but it turned out a little “grainy” for me. I followed the direction exactly except for omiting the bread crumb topping. I’m wondering if perhaps I cooked it too long. I ate it as I thought it was OK, but my husband wouldn’t. I might try the recipe once more and not cook it as long to see if that helps. Thanks for posting.
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Steps
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1
Done
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For the Bread Crumbs: Heat Butter in Large Skillet Over Medium Heat Until Foam Subsides. |
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2
Done
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Add Bread Crumbs; Cook, Tossing to Coat With Butter, Until Crumbs Just Begin to Color, About 10 Minutes. |
|
3
Done
|
Season to Taste With Salt; Set Aside. |
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4
Done
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For the Macaroni and Cheese: Mix Eggs, 1 Cup Evaporated Milk, Pepper Sauce, 1/2 Teaspoon Salt, Pepper, and Mustard Mixture in Small Bowl; Set Aside. |
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5
Done
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Meanwhile, Bring 2 Quarts Water to a Boil in Large Heavy-Bottomed Saucepan or Dutch Oven. |
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6
Done
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Add Remaining 1 1/2 Teaspoons Salt and Macaroni; Cook Until Almost Tender but Still a Little Firm to the Bite. |
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7
Done
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Drain and Return to Pan Over Low Heat. |
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8
Done
|
Add Butter; Toss to Melt. |
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9
Done
|
Pour Egg Mixture Over Buttered Noodles Along With Three-Quarters of Cheese; Stir Until Thoroughly Combined and the Cheese Starts to Melt. |
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10
Done
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Gradually Add Remaining Milk and Cheese, Stirring Constantly, Until Mixture Is Hot and Creamy, About 5 Minutes. |
