Stovetop Macaroni and Cheese
Source of Recipe
America's Test Kitchen
List of Ingredients
2 large eggs
1 (12-ounce) can evaporated milk
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in 1 tsp. water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
12 ounces sharp cheddar, grated (about 3 cups)
For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven. Add remaining 1 1/2 teaspoons 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.
Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the 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, or crumbled crackers. serves 4.