Stovetop Macaroni and Cheese



Stovetop Macaroni and Cheese

(Adapted from "Creamy Stovetop Mac' N' Cheese" in America's Test Kitchen: Family Cookbook)

Ingredients:

8 ounces (2 cups) dried elbow macaroni pasta 2 large eggs 1 (12-ounce) can evaporated milk 1 tsp. dry mustard, dissolved in 1 tsp. water ? tsp. hot sauce (I like Cholula) Ground pepper, to taste Kosher or sea salt, to taste 4 tbsp. unsalted butter 12 ounces cheddar cheese (or your choice of cheese: Gouda, Gruy?re, Monetery Jack and

a bit of Parmesan are what I used) , freshly shredded (3 cups)

Directions:

Cook pasta according to directions, cook to al dente Mix together the eggs, half of the evaporated milk, the mustard mixture, hot sauce, ? tsp.

salt and ? tsp. pepper After draining the pasta, return it to the pot With the pot over low heat, stir in the butter until melted Stir in the egg mixture and half of the cheese Cook over low heat until the cheese is melted Gradually stir in the remaining milk and cheese until the mixture is hot and creamy, about

5 more minutes Check seasoning and adjust to taste

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