Stovetop Mac 'n Cheese

By RoketJSquerl

Adapted from Cooks Illustrated The recipe I am about to share with you makes the creamiest macaroni and cheese I have ever made, and it is nearly as fast as making the stuff in the box. I make this at the holidays now because it is more popular than the baked one I used to make. In fact, my brother (who is himself something of a macaroni and cheese aficionado) told me that going forward this was the ONLY recipe I should use. High praise indeed. One thing I feel I must add is that you really should grate your cheese fresh. Cheeses that come ready-grated have anti-caking agents in them which change the way they melt. They also change the overall texture of the cheese sauce. Of course, if it makes your life easier you can use the ready-grated stuff but the sauce may not be as creamy.

Ingredients

• 8 Oz Macaroni, or any smallish tube shaped pasta
• 1 Tablespoon Butter
• 6 Oz Evaporated Milk
• 6 Oz Freshly Grated Cheddar Cheese
• 1 Egg, beaten
• 1 Teaspoon Dry Mustard Powder
• 1/4 Teaspoon Red Pepper
• Hot Sauce, to taste
• Salt and Pepper

Details

Servings 4

Preparation

Step 1

Boil the pasta according to package directions, but reduce the cooking time by one minute. Drain and pour back into the cooking pot. Over medium-low heat, add the butter and stir until melted. Mix the egg, milk, and spices and pour over the pasta. Stir until it begins to thicken, about three to five minutes. Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next. Serve immediately.