Stovetop Macaroni and Cheese

Recipe #64838

YIELDS: 1 (8X11.5) glass dish

COMMENT: cheesey and creamy salty. Dijon, cayenne not distinct. Bread crumbs doesn't went well with the macaroni accdg to them

CHANGES:
1 T dijon - instead of 1 t dry mustard dissolve in 1 t h2o
1 T spreadable margarine = 4T butter (to melt w/ cooked macaroni)
2/3 of Kraft Chdar cheese cubed = 12 oz
5 slices of wheat bread spread w/ Spreadable margarine (garlic flavor)
1 big can of sausage


EQUIPMENT: Big salad master for cooking, 8x11.5 dish for broiling

PROCEDURE:
1. Spread margarine to 1 side of 5 slices wheat bread (from Bread works) toast til brown and crispy (some slices not toasted enough)
2. Process in food processor
3. Cook macaroni (let noodle sit 30min) in salted boiling h2o
4. Melt 1T spreadable margarine in saladmaster + macaroni. Pour all of liquid (didn't divide the milk) and cheese. Stir occationally coz mixture sticks on sides (because of egg)
5. Near the end of cooking, add sausages
6. Let sit few min.
7. Pour into dish, topped with crumbs
8. Broil few min (3min tops) opening and closing door (to check coz it browns very quickly)



RECIPE:

toasted breadcrumbs
2 tablespoons unsalted butter
1 cup fresh breadcrumbs
1 pinch salt

creamy macaroni and cheese
2 large eggs
1 (12 ounce) can 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 lb elbow macaroni
4 tablespoons unsalted butter
12 ounces sharp cheddar cheese or American cheese or monterey jack cheese, grated (about 3 cups)

1. For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides.
2. Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about10 minutes.
3. Season to taste with salt; set aside.
4. For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
5. Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven.
6. Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite.
7. Drain and return to pan over low heat.
8. Add butter; toss to melt.
9. Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt.
10. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
11. Serve immediately, topped with toasted bread crumbs.
12. Variation: “Baked” Macaroni and Cheese.
13. This dish is for those who prefer their macaroni and cheese served out of a baking dish.
14. Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping.
15. Follow recipe for Stovetop Macaroni and Cheese, pouring cooked macaroni and cheese into 9-inch-square gratin dish (or another heatproof baking dish of similar dimensions).
16. Spread crumbs evenly over top.
17. Broil until crumbs turn deep brown, 1 to 2 minutes.
18. Let stand to set a bit, about 5 minutes, and serve immediately.