Stovetop Macaroni and Cheese

America’s Test Kitchen

2 large eggs

1 (12 oz) can evaporated milk (buttermilk)

1/4 tsp hot pepper sauce (I used more like 1/2 tsp)

1/2 tsp salt (plus more for salting the water)

1/4 tsp ground black pepper

1 tsp dry mustard, dissolved in 1 tsp water

1/2 pound elbow macaroni

4 tbsp unsalted butter

12 oz sharp cheddar, American, or Monterey Jack cheese, grated

Bread crumbs, enough to top (optional)

Mix the eggs, evaporated milk, pepper sauce, salt, pepper, and mustard mixture in a small bowl. Set aside.

Bring 2 quarts of water to a boil, then add the macaroni and some salt. Cook until almost tender but still a little firm to the bite (around 6 minutes). Drain and return to the pan over low heat. Add butter and toss to melt.

Pour egg mixture over buttered noodles along with three-quarters of the cheese. Stir until thoroughly combined and the cheese starts to melt. Gradually add the remaining milk mixture and cheese, stirring constantly, until mixture is hot and creamy (about 5 minutes). Serve immediately, or….

Turn on your broiler. Pour the macaroni and cheese into a 9×9 ovenproof dish and top with bread crumbs. Broil until crumbs turn deep brown (anywhere from 1 to 5 minutes, depending on your broiler strength and how far away the dish is from the heat).

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