Macaroni & Cheese, Quick
Cooks Illustrated
Serves 4 as a main course or 6 to 8 as a side dish. Published January 1, 1997.
If you’re in a hurry or prefer to sprinkle the dish with crumbled common crackers (saltines aren’t bad either), you can skip the bread crumb step.
Ingredients
- Toasted Bread Crumbs
- 1 cup fresh breadcrumbs from French or Italian bread
- Pinch table salt
- 1 1/2 tablespoons unsalted butter , melted
- Creamy Macaroni and Cheese
- 2 large eggs
- 1 (12-ounce) can evaporated milk
- 1/4 teaspoon hot pepper sauce
- 2 teaspoons table 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 cheese , American cheese, or Monterey Jack cheese, grated (about 3 cups)
Preparation
Step 1
1. Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.
2.
2. 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.
3.
3. 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.
4.
4. 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.