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Stovetop Macaroni and Cheese

2

tablespoons

unsalted butter

1

cup

fresh bread crumbs

Pinch, salt

creamy, macaroni and cheese

2

large

eggs

1

(12-ounce) can evaporated milk

1/4

teaspoon

hot red pepper 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)

1

For the bread crumbs: Heat butter in large skillet over medium

2

heat until foam subsides. Add bread crumbs; cook, tossing to coat

3

with butter, until crumbs just begin to color, about 10 minutes.

4

Season to taste with salt; set aside.

5

For the macaroni and cheese: Mix eggs, 1 cup evaporated milk,

6

pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in

7

small bowl; set aside.

8

Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed

9

saucepan or Dutch oven. Add remaining 1 1/2 teaspoons salt and

10

macaroni; cook until almost tender but still a little firm to the

11

bite. Drain and return to pan over low heat. Add butter; toss to

12

melt.

13

Pour egg mixture over buttered noodles along with three-quarters

14

of cheese; stir until thoroughly combined and the cheese starts to

15

melt. Gradually add remaining milk and cheese, stirring constantly,

16

until mixture is hot and creamy, about 5 minutes. Serve immediately,

17

topped with toasted bread crumbs.

18

Variation

19

“Baked” Macaroni and Cheese

20

This dish is for those who prefer their macaroni and cheese served

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out of a baking dish. Smooth and creamy like the stovetop version,

22

this version is broiled just long enough to brown the crumb topping.

23

Follow recipe for Stovetop Macaroni and Cheese, pouring cooked

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macaroni and cheese into 9-inch-square gratin dish (or another

25

heatproof baking dish of similar dimensions). Spread crumbs evenly

26

over top. Broil until crumbs turn deep brown, 1 to 2 minutes. Let

27

stand to set a bit, about 5 minutes, and serve immediately.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (24.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1688.32

Calories From Fat (59%)

994.22

% Daily Value

Total Fat 112.93g

174%

Saturated Fat 65.55g

328%

Cholesterol 664.8mg

222%

Sodium 6284.36mg

262%

Potassium 1523.47mg

44%

Total Carbohydrates 116.8g

39%

Fiber 4.99g

20%

Sugar 45.07g

 

Protein 53.5g

107%

Tips

If you’re in a hurry or prefer to sprinkle the dish with crumbled crackers (saltines aren’t bad), you can skip the bread crumb step. To make fresh bread crumbs, trim crusts from about 5 slices of good-quality white bread (we like Pepperidge Farm Toasting White) and grind them in the food processor until evenly fine-textured, 20 to 30 seconds.