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    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.




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