Stovetop Macaroni and Cheese

From America's Test Kitchen Season 3: American Casseroles

Why this recipe works:

Our stovetop macaroni and cheese recipe was formulated to be rich, creamy, flavorful—and quick. For this quick macaroni and cheese recipe, we cooked the macaroni to just shy of al dente, then drained it and combined it with butter and an egg custard mixture that included evaporated milk, eggs,… read more

Our stovetop macaroni and cheese recipe was formulated to be rich, creamy, flavorful—and quick. For this quick macaroni and cheese recipe, we cooked the macaroni to just shy of al dente, then drained it and combined it with butter and an egg custard mixture that included evaporated milk, eggs, hot pepper sauce, and dry mustard. We then added the cheese (plenty of Wisconsin cheddar, American, or Monterey Jack) and stirred constantly until the mixture was thick and creamy.

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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.

Ingredients

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