Ultimate Macaroni and Cheese
rec.food.cooking/Judy
Yield: 4 servings

Here's the absolute BEST macaroni & cheese recipe I've ever tasted -- really creamy and rich and yummy. Two things make this recipe from Cooks' Illustrated the "ultimate". First, it is classic, creamy comfort food. Second, it takes no more time to make than those packaged mixes.

1/2 pound macaroni
2 large eggs
12 ounces evaporated milk
1/4 teaspoon hot pepper sauce
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon dry mustard in 1 tsp water
4 tablespoons sweet butter
12 ounces favorite cheese (3 cups) -- (see note)

Bring two quarts of water to a boil in a large heavy saucepan. Add 1 1/2 tsp salt and macaroni and cook until almost tender. Drain, return to pan with butter and stir.

Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 tsp salt, pepper and mustard mixture in a small bowl.

Pour egg mixture over hot buttered macaroni along with 3/4 of the cheese. Stir, over medium heat, until thoroughly combined and cheese starts to melt. Gradually add remaining cheese and milk, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately.

NOTE: I like to use a combination of half American processed cheese (for texture) and half natural cheddar cheese (for flavor).