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This is based on a recipe in Cook's Illustrated, though I've adapted it to our tastes.
Creamy Stovetop Macaroni and Cheese
2 large eggs
1 (12-ounce) can evaporated milk, skim preferred
1/4 teaspoon hot pepper sauce
2 teaspoons table salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard , dissolved in 1 teaspoon water
12 oz elbow macaroni or shells
1 tablespoon unsalted butter
12 ounces sharp cheddar cheese , American cheese, or Monterey Jack cheese, grated (about 3 cups)
0.5 jar Trader Joe's Chipotle Salsa (optional)
1. 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.
2. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1.5 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.
3. 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.
4. Add salsa at some point, if using. Continue to cook until the mixture thickens. Serve.
Notes: I have removed the breadcrumb topping in the original recipe, because I don't see that it adds anything except calories. I also increased the noodle content to 12 oz., and specified evaporated (NOT condensed!) skim milk*. I lowered the butter content, but myself use 100% extra-sharp cheddar cheese, usually Cabot's, which I can reliably get for $5/pound on sale; if you prefer more creaminess and less cheese oomph, use some monterey jack mixed with it.
I will add that with 100% cheddar, this does tend to separate some when re-warmed. It doesn't affect the flavor much, though. I expect using jack cheese would mitigate against this, but am personally not willing to give up the flavor hit of the extra-sharp cheddar.
*At this point I'm using full-fat evaporated milk, and it helps the cheddar to NOT separate.
Creamy Stovetop Macaroni and Cheese
2 large eggs
1 (12-ounce) can evaporated milk, skim preferred
1/4 teaspoon hot pepper sauce
2 teaspoons table salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard , dissolved in 1 teaspoon water
12 oz elbow macaroni or shells
1 tablespoon unsalted butter
12 ounces sharp cheddar cheese , American cheese, or Monterey Jack cheese, grated (about 3 cups)
0.5 jar Trader Joe's Chipotle Salsa (optional)
1. 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.
2. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1.5 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.
3. 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.
4. Add salsa at some point, if using. Continue to cook until the mixture thickens. Serve.
Notes: I have removed the breadcrumb topping in the original recipe, because I don't see that it adds anything except calories. I also increased the noodle content to 12 oz., and specified evaporated (NOT condensed!) skim milk*. I lowered the butter content, but myself use 100% extra-sharp cheddar cheese, usually Cabot's, which I can reliably get for $5/pound on sale; if you prefer more creaminess and less cheese oomph, use some monterey jack mixed with it.
I will add that with 100% cheddar, this does tend to separate some when re-warmed. It doesn't affect the flavor much, though. I expect using jack cheese would mitigate against this, but am personally not willing to give up the flavor hit of the extra-sharp cheddar.
*At this point I'm using full-fat evaporated milk, and it helps the cheddar to NOT separate.
