Recipes/Mac And Cheese

Macaroni and Cheese

Ingredients

• 2 large eggs
• 1 (12-ounce) can evaporated milk
• 1/4 teaspoon tabasco sauce
• 2 teaspoons 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, American, or Monterey Jack cheese, grated (about 3 cups)

Method

Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.

Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven. Add remaining 1 1/2 teaspoons 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 cheese; stir until thoroughly combined and the 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.

Bread Crumbs

• 2 tablespoons unsalted butter
• 1 cup fresh bread crumbs
• Pinch salt

Heat butter in large skillet over medium heat until foam subsides. Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes. Season to taste with salt; set aside.

Variation - "Baked"

Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping.

Follow recipe above, pouring cooked macaroni and cheese into 9-inch-square gratin dish (or another heatproof baking dish of similar dimensions). Spread crumbs evenly over top. Broil until crumbs turn deep brown, 1 to 2 minutes. Let stand to set a bit, about 5 minutes, and serve immediately.