Cook's Illustrated Stovetop Macaroni and Cheese
| Yield: | 4 Servings |
| Categories: | Pasta, American, Cheese |
| 2 | lg | Eggs |
| TOASTED BREAD CRUMBS | ||
| 1 | c | Fresh bread crumbs, from French or Italian bread |
| 1 | pn | Salt |
| 1 1/2 | tb | Unsalted butter, melted |
| CREAMY MACARONI AND CHEESE | ||
| 12 | oz | Canned evaporated milk |
| 2 | lg | Eggs |
| 1/4 | ts | Hot red pepper sauce |
| 2 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| Dry mustard, dissolved in: | ||
| 1 | ts | Water |
| 1/2 | lb | Elbow macaroni |
| 4 | tb | Unsalted butter |
| 12 | oz | Sharp Wisconsin cheddar*, grated |
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