Recipes

Stovetop Macaroni and Cheese

2 large eggs
1 can (12 oz) evaporated milk
1/4 teaspoon hot red pepper sauce (like tabasco)
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon Colman's Mustard, dissolved in 1 teaspoon water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
12 oz grated sharp cheddar or Monterey Jack (about 3 cups)

Heat 2 quarts of water to boil in a large, heavy-bottomed saucepan or dutch oven. add 1 1/2 teaspoons of the salt and the macaroni; cook until almost tender, but still firm to the bite. Drain and return to the pan over low heat. Add the butter and toss to melt.

While the water is coming to boil and the pasta is cooking, mix eggs, 1 cup of the milk, pepper sauce, 1/2 teaspoon of salt, pepper and mustard mixture in a small bowl. Set aside until pasta is ready, and butter has been added.

Pour egg mixture over the buttered noodles along with 3/4 of the
cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 - 7 minutes. Serve immediately, topped with toasted bread crumbs. It is important to do this in a large, heavy-bottomed pan, because the relative surface area to the amount of pasta and sauce allows for a more even cooking and the all-important thickening of the sauce which prevents grainy-ness and soupy-ness of the dish. This is a very rich, creamy recipe, and really only takes the same amount of time to make as the kind from the box.

Press your back button to return...