-05/28/04
http://www.cooksillustrated.com/article.asp?did=541&bdc=6492
Serves 4 as a main
course or 6 to 8 as a side dish
If you’re in a hurry
or prefer to sprinkle the dish with crumbled common crackers (saltines aren’t bad
either), 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
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.
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.
Notes:
In about the time
that it takes to prepare a boxed macaroni and cheese dinner, you can make the
real McCoy.
Problem:
Most homemade
versions of macaroni and cheese are time-consuming and uninspired, while boxed
versions are fast but taste processed.
Goal:
We wanted a
"from scratch" macaroni and cheese that was rich, creamy, flavorful,
and quick.
Solution:
Cook the macaroni to
"al dente," drain, then stir in the egg-enriched cheese sauce for 5
minutes, until it thickens and then coats and fills each tube of macaroni with
silky, cheesy sauce.