Recipe STOVETOP MACARONI AND CHEESE

Servings: 4 Start to finish: 45 minutes

Bread Crumbs: 3 slices hearty white sandwich bread, torn into quarters 2 tablespoons unsalted butter, melted Salt Macaroni and Cheese: 2 large eggs 1 (12-ounce) can evaporated milk 1 teaspoon dry mustard, dissolved in 1 teaspoon water Salt 1⁄4 teaspoon pepper 1⁄4 teaspoon hot sauce 8 ounces elbow macaroni (2 cups) 4 tablespoons unsalted butter 12 ounces sharp cheddar, American, or Monterey Jack cheese, shredded (3 cups)

For the bread crumbs: Pulse bread in food processor to coarse crumbs, about 10 pulses. Melt butter in 12-inch skillet over medium heat. Add bread crumbs and cook, stirring often, until beginning to brown, 4 to 6 minutes. Season with salt to taste; set aside. For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, mustard mixture, 1⁄2 teaspoon salt, pepper, and hot sauce in bowl. Meanwhile, bring 2 quarts water to boil in Dutch oven. Add pasta and 1 1⁄2 teaspoons salt and cook, stirring often, until al dente. Drain pasta and return to pot over low heat. Add butter and toss to melt. Add egg mixture and three-quarters of cheese to pasta and toss until thoroughly combined and cheese starts to melt. Gradually add remaining evaporated milk and remaining cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, sprinkling individual portions with toasted bread crumbs.

“Baked” Macaroni and Cheese: Add 1⁄4 cup grated Parmesan cheese to toasted bread crumbs. Adjust oven rack 6 inches from broiler element and heat broiler. Transfer macaroni and cheese mixture to a 13-by-9-inch broilersafe baking dish and sprinkle with bread-crumb mixture. Broil until topping turns deep golden brown, 1 to 2 minutes. Let casserole cool for 5 minutes before serving.