Stovetop Mac and Cheese

By Leite's Culinaria

Ingredients

3 slices high-quality white sandwich bread
2 tablespoons (1 oz) unsalted butter
Table salt
2 large eggs
1 (12-ounce) can evaporated milk
2 teaspoons table salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dry mustard (dissolved in 1 teaspoon water)
1/4 teaspoon store-bought or homemade hot sauce
8 ounces elbow macaroni (about 2 cups)
4 tablespoons (2 oz) unsalted butter
12 ounces sharp Cheddar (American, or Monterey Jack cheese, shredded (about 3 cups))

Prep Time25mins
Cook Time15mins
Servings4

Instructions

Make the bread crumb topping

In a food processor, pulse the bread until coarsely ground, 10 to 15 pulses.

In a large skillet over medium heat, melt the butter. Add the bread crumbs and cook, tossing to coat with the butter, until the crumbs just begin to color, about 7 minutes. Remove from heat. Season with salt to taste.

Make the macaroni and cheese

In a small bowl, mix the eggs, 1 cup of the evaporated milk, 1/2 teaspoon of the salt, the pepper, mustard mixture, and hot sauce.

Meanwhile, in a large heavy-bottomed saucepan or Dutch oven, bring 2 quarts of water to a boil. Add the remaining 1 1/2 teaspoons salt and the macaroni and cook, according to the package instructions, until almost tender but still a little firm to the bite. Drain and return to the pan over low heat. Add the butter and toss to melt.

Pour the egg mixture over the buttered noodles along with three-quarters of the cheese, and stir until thoroughly combined and the cheese starts to melt.

Gradually add the remaining 1/2 cup milk and the remaining cheese, stirring constantly, until the mixture is hot and creamy, 5 to 6 minutes.

Serve immediately and sprinkle with the toasted bread crumbs. This is best enjoyed immediately after making.