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Cook's Illustrated Stovetop Macaroni and Cheese

Cook's Illustrated Stovetop Macaroni and Cheese comes together with Eggs Toasted Bread Crumbs, Fresh Bread Crumbs Italian Bread, Salt, Canned Evaporated Milk, and Eggs. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 1 cup
• 1 pinch
• 1 1/2 tbsp
• 12 oz
• 2
• 1/4 tsp
• 2 tsp
• 1/4 tsp
• 1 tsp
• 1/2 lb
• 4 tbsp
• 12 oz

Method (preview)

1. 1

   Small baking pan. Bake until golden brown and crisp, 15 to 20 minutes, set aside.

2. 2

   Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven.

3. 3

   Add 1-1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite.

4. 4

   Drain and return to pan over low heat.

5. 5

   Add butter; toss to melt.

6. 6

   Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thououghly combined and cheese starts to melt.

7. 7

   Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes.

8. 8

   Serve immediately topped with toasted bread crumbs.

9. 9

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

10. 10

    The recipe was first published in THE HOME COMFORT COOK BOOK (Wrought Iron

11. 11

    Range Company, 1937).

12. 12

    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