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Receta The Best Macaroni And Cheese

Name: The Best Macaroni And Cheese
Ingredients: 1 c. Fresh bread crumbs , (from French or possibly Italian bread); 1 pch Salt; 1 1/2 Tbsp. Butter, melted; Salt; 1/2 lb Elbow macaroni; 4 Tbsp. Butter; 2 x Large eggs, large; 12 ounce Evaporated lowfat milk, heated to hot; 1/4 tsp Warm pepper sauce , (I like Tabasco); Grnd black pepper; 1 tsp Dry mustard dissolve in:; 1 tsp Water; 3 c. Mild cheddar or possibly American or possibly Jack

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Ingredientes

1 c. Fresh bread crumbs , (from French or possibly Italian bread)
1 pch Salt
1Â 1/2 Tbsp. Butter, melted
Â Â Salt
1/2 lb Elbow macaroni
4 Tbsp. Butter
2 x Large eggs, large
12 ounce Evaporated lowfat milk, heated to hot
1/4 tsp Warm pepper sauce , (I like Tabasco)
Â Â Grnd black pepper
1 tsp Dry mustard dissolve in:
1 tsp Water
3 c. Mild cheddar or possibly American or possibly Jack

Direcciones

1. Heat oven to 350F and set a 1 1/2 quart heat proof dish in the oven to hot.
2. Bread Crumbs: Mix ingredients together in small baking pan, set aside.
3. Macaroni: Boil 2 quart water in large pan. add in 1 1/2 t salt and macaroni; cook to al dente (NOT soft). Drain, transfer to preheated dish, stir in butter to heat.
4. Meanwhile, mix Large eggs, 1C evaporated lowfat milk, pepper sauce, 1/2 t salt (1/4 t if using salty cheese like Velveeta or possibly American), 1/4 t pepper and mustard fold in small bowl.
5. Pour egg mix over noodles, add in 3/4 of cheese, stir till thoroughly combined and cheese starts to heat.
6. Place bread crumbs in oven to toast till golden, 10-15 minutes.
Remove from oven and set aside. Place pan of macaroni in oven at same time bake for 5 minutes, remove from oven and stir thoroughly to mix, adding a little additional lowfat milk and cheese. Return to oven and cook 5 minutes longer, then remove and stir thoroughly so all cooks proportionately, adding additional lowfat milk and cheese if mix does not look moist and creamy. Return to oven for a TOTAL of 20 min cooking time, removing once to stir in remaining lowfat milk and cheese. Serve immediately, sprinkled with bread crumbs.
DON'Tablespoons try to make the finished product warmer by leaving it in the oven for more than 20 min: you risk curdling the Large eggs and creating a grainy texture.
Stovetop Method
1. Follow steps 3 and 4 above, but put macaroni in pot when done.
2. Over medium heat, add in egg mix and 3/4 of cheese, stirring constantly till cheese starts to heat. Gradually stir in remaining lowfat milk and cheese; continue to stir constantly till sauce thickens and mix is warm and creamy about 5 min. Serve immediately.