Stovetop Macaroni and Cheese
If you’re in a hurry or prefer to sprinkle the dish with crumbled crackers, you can skip the bread-crumb step.
1 cup fresh bread crumbs from French or Italian bread Pinch salt 1-1/2 tablespoons melted unsalted butter
Creamy Macaroni and Cheese
2 large eggs 1 can (12 ounces) 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 teaspoon water 1/2 pound elbow macaroni 4 tablespoons unsalted butter 12 ounces sharp Wisconsin cheddar, American, or Monterey Jack cheese, grated (about 3 cups)
1. Heat oven to 350°F (175°C). 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 mustard mixture in small 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 thoroughly 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.