"Baked" Macaroni and Cheese
serves 4 as a main course or 6 to 8 as a side dish
NOTE: Our preferred version
of macaroni and cheese turned out to be a simple stove-top recipe
that cooks in five minutes. To finish the dish, we sprinkle it with
fresh bread crumbs and put it under the broiler for a minute or
two, which gives it that baked casserole look with a golden-brown
topping.
6 tablespoons unsalted butter
1 cup fresh bread crumbs (see figures 9, 10 and 11)
Salt
12 ounces sharp Wisconsin cheddar, American, or Monterey-jack cheese, shredded (about 3 cups)
2 large eggs
1 can (12 ounces) evaporated milk
1/2 teaspoon hot red pepper sauce
1 teaspoon dry mustard, dissolved in 1 teaspoon water
12 ounces elbow macaroni
Ground black pepper
INSTRUCTIONS:
1. Heat 2 tablespoons butter in large skillet over medium heat until foam subsides. Add bread crumbs and cook tossing to coat with butter, until crumbs just begin to color. Season to taste with salt. Cool completely, toss with 1/4 cup cheese, and set aside.
2. Readjust oven rack 6 inches from heating element and heat broiler.
3. Mix eggs, 1 cup evaporated milk, pepper sauce, and mustard mixture in small bowl and set aside.
4. Meanwhile, bring 3 quarts water to boil in large pot. Add 2 teaspoons salt and macaroni and cook until almost tender but still a little firm to the bite. Drain and return pasta to pot over low heat. Add remaining 4 tablespoons butter and toss to melt.
5. Pour egg mixture over buttered noodles along with three-quarters of remaining 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. Season with salt and pepper to taste.
6. Pour cooked macaroni and cheese into 9-inch square baking dish. Spread crumbs evenly over top. Broil until crumbs turn deep brown, 1 to 2 minutes. Let stand to set a bit, about 5 minutes, and serve.