Cooks Illustrated Stovetop Macaroni and Cheese

*or American or Monterey Jack. Authors think that since there is so much cheese, a mild cheese is needed. 1. Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes, set aside. 2. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper and mustart mixture in samll bowl. Set aside. 3. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1-1/2 teaspoons of the 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. 4. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thououghly combined and 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. Serves 4 as a main course or 6-8 as a side dish. If youre in a hurry, skip the bread crumb step and sprinkle the top with crumbled crackers. 12/12/1996 NOTES : Based on a recipe from John Thorne"s SIMPLE COOKING (Penguin, 1989) which included a four page essay on macaroni and cheese. The recipe was first published in THE HOME COMFORT COOK BOOK (Wrought Iron Range Company, 1937). The Cooks article authors (Pam Anderson with Karen Tack) deemed this one "the best." The article also includes directions for a "baked" version. Posted to MC-Recipe Digest V1 #341 Recipe by: Cooks Illustrated, Feb. 1997, p. 21 From: Lou Parris Date: Thu, 12 Dec 1996 19:48:22 -0600