s Cook's Illustrated Stovetop Macaroni and Cheese s   



Yields: 4 Servings

Ingredients

Toasted Bread Crumbs
1 cup fresh bread crumbs from French or Italian bread
1 pinch salt
1 1/2 tablespoons unsalted butter melted
Creamy Macaroni and Cheese
12 ounces canned evlporated milk
2 large eggs
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard dissolved in 1 t.water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
12 ounces sharp Wisconsin cheddar* grated
 
Instructions
 Heat oven to 350F

Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes, set aside.

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.

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.

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. If you're in a hurry, sprinkle the dish with crumbled crackers and skip the bread crumb step.

Per Serving (excluding unknown items): 415 Calories; 19g Fat (42.3% calories from fat); 11g Protein; 48g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 1194mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat.

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Cook's Illustrated, Feb. 1997, p. 21

Cuisine :       

Main Ingredient :  

*or American or Monterey Jack. Authors think that since there is so much cheese, a mild cheese is needed. Based on a recipe from John Thorne"s SIMPLE COOKING (Penguin, 1989) which included a four page essay on macaroni and cheese. The recipe was first published in THE HOME COMFORT COOK BOOK (Wrought Iron Range Company, 1937). The Cook's article authors (Pam Anderson with Karen Tack) deemed this one "the best." The article also includes directions for a "baked" version. - -- Lou in Houston, The Great State of Texas New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 4
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.