From America's Test Kitchen Season 3: American Casseroles
Just about the only thing boxed macaroni and cheese has going for it is its fast prep—and the fact that kids will almost always gobble it up. We wanted a quick stovetop macaroni and cheese with an ultra-creamy texture and authentic cheese flavor—so good that it would satisfy everyone at the table. We cooked the macaroni to just shy of al dente, then drained and combined it with butter and an egg custard mixture that included evaporated milk, eggs, hot sauce, and dry mustard. For the cheese we chose cheddar, American, or Monterey Jack—and plenty of it. We stirred the cheese into the macaroni mixture until thick and creamy and then topped the mixture with toasted homemade bread crumbs–the final touch to this easy-to-prepare family favorite.
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.