Mac and Cheese 5 (stovetop)
Ingredients
- Topping
- 1/2 c fresh bread crumbs (from French or Italian bread)
- 1 pinch salt
- 10 g butter (unsalted) (melted (1.5tsp))
- Macaroni and Cheese
- 1 egg (large)
- 4 oz evaporated milk (plus 2 oz further down)
- 1/8 t hot pepper sauce
- 1/4 t salt
- 1/8 t freshly ground black pepper
- 1/2 t dry mustard (dissolved in 1/2 tsp water)
- 2 L water (2 quarts)
- 3/4 t salt
- 113 g macaroni (elbow; dry, uncooked weight)
- 28 g butter (unsalted) (2T)
- 6 oz grated cheese (sharp Wisconsin cheddar, American, or Monterey Jack cheese)
- 2 oz evaporated milk
Method
For the topping:
1. Heat the oven to 350F. Mix the bread crumb ingredients together in a small baking pan. Bake until golden brown and crisp, 15-20 minutes; set aside.
For the mac and cheese:
2. Mix the egg, milk, hot pepper sauce, salt, pepper, and mustard mixture in a small bowl; set aside.
3. Meanwhile, bring 2 quarts water to a boil in a large heavy-bottomed saucepan or Dutch oven. Add the remaining salt and macaroni; cook until almost tender but still a little firm to the bite. Drain and return macaroni to the pan over low heat. Add the butter; toss to melt.
4. Pour the egg mixture over the buttered noodles along with 3/4 of the cheese; stir until thoroughly combined and the cheese starts to melt. Gradually add the remaining milk and cheese, stirring constantly, until the mixture is hot and creamy, about 5 minutes. Serve immediately, topped with toasted bread crumbs.
Notes
SJ Note 10 Apr 2012: This was terrible. Obviously my choice of cheese has a lot of the blame, since the flavor wasn't any good to me (despite being made with cheeses we like) - Wisconsin cheddar, American, and Monterey Jack don't exist here. But the ratio of pasta to everything else was all wrong - this was cheese soup, not mac&cheese. It was disgusting. Definitely tossing this recipe.