Mac and Cheese
Cooks Illustrated

STOVETOP MACARONI AND CHEESE

Serves 4 as a main course or 6 to 8 as a side dish

If youre in a hurry or prefer to sprinkle the dish with crumbled common crackers (saltines arent
bad either), you can skip the bread crumb step.

Toasted Bread Crumbs 
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 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 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.

BAKED MACARONI AND CHEESE

Developed from the stovetop recipe by Stephen Schmidt, this dish is his answer to those who
prefer their macaroni and cheese topped with crumbs and served out of a baking dish. Smooth
and creamy like the stovetop version, this one is broiled just long enough to brown the crumb
topping. The macaroni and cheese can be made up to eight hours ahead, but it must be reheated
over very low heat, adding extra milk to moisten it, if necessary, before pouring into the baking
dish.

1. Heat 2 tablespoons butter in large skillet over medium heat until foam subsides. Add 1 cup
lightly packed soft fresh bread crumbs; cook, tossing to coat with butter, until crumbs just begin
to color. Season to taste with salt; set aside.

2. Adjust oven rack 6 inches from heating element; heat broiler. Follow recipe for Creamy
Macaroni and Cheese, mixing 1/4 cup of the grated cheese in with the bread crumbs. 

3. Pour cooked macaroni and cheese into 9-inch pan (or another heatproof pan of similar surface
area). Spread crumbs evenly over top. Broil until crumb turns deep brown, 1 to 2 minutes. Let
stand to set a bit, about 5 minutes, and serve.

January, 1997
Original article and recipes by Karen Tack and Pam Anderson
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Stove Top Mac-n-Cheese 

   Recipe courtesy Alton Brown

   1/2 pound elbow macaroni 
   4 tablespoons butter
   2 eggs
   6 ounces evaporated milk
   1/2 teaspoon hot sauce 
   1 teaspoon kosher salt
   Fresh black pepper
   3/4 teaspoon dry mustard
   10 ounces sharp cheddar, shredded

   In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in
   the butter. Toss to coat. 

   Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the
   cheese. Over low heat continue to stir for 3 minutes or until creamy. 

   Yield: 6 to 8 servings
   Prep Time: 10 minutes
   Cook Time: 25 minutes

Chris Lawrence's variation: Chill mac and cheese, next day cut in squares, drege in flour, egg wash, panko. Deep fry at 360
Top with your favorite hot sauce, Chris prefers Tabasco. 
Enjoy
 