Creamy Stovetop Mac & Cheese

I made this one day for a playgroup and it was delicious. This comes from the ” The American Test Kitchen” cookbook (an excellent investment for a home cook!)

Creamy Stovetop Mac ‘N’ Cheese

8 ounces macaroni (2 cups)
2 large eggs
1 (12 ounce) can evaporated milk
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon Tabasco (I omitted this ingredient)
4 tablespoons unsalted butter
12 ounces shredded cheddar cheese (3 cups)

Bring two quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 teaspoons salt and the macaroni and cook until almost tender but still a little firm tot he bite. Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted. Stir int he egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring the remaining milk and cheddar, until the mixture is hot and creamy, about five minutes. Season with salt and pepper to taste.

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