stove top mac and cheese with evaporated milk

Let stand to set a bit, about 5 minutes, and serve immediately.Broil until crumbs turn deep brown, 1 to 2 minutes.Follow recipe for Stovetop Macaroni and Cheese, pouring cooked macaroni and cheese into 9-inch-square gratin dish (or another heatproof baking dish of similar dimensions).Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping.This dish is for those who prefer their macaroni and cheese served out of a baking dish.

Variation: “Baked” Macaroni and Cheese.

Serve immediately, topped with toasted bread crumbs.

Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.

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

Add remaining 1 1/2 teaspoons salt and macaroni cook until almost tender but still a little firm to the bite.

Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes. For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl set aside. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat.Add bread crumbs cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes.For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides.

Stove top mac and cheese with evaporated milk