Is this it? posted by: jessyf on 11.14.2009 at 04:57 pm in Cooking Forum Here is my version of Cook's Illustrated - I omitted the bread crumbs because I'm lazy. Its our dinner tonight, matter of fact! I think subbing evaporated milk for fresh is a big improvement for any M&C recipe. Cooks Illustrated Stovetop Macaroni and Cheese Ingredients 12 oz Canned evaporated milk 2 lg Eggs 1/4 ts Hot red pepper sauce 2 ts Salt 1/4 ts Ground black pepper 1 ts Dry mustard, dissolved in: 1 ts Water 1/2 lb Elbow macaroni 4 TB or 1/4 cup Unsalted butter 12 oz Sharp Wisconsin cheddar*, (or any cheese - Monterey Jack, etc., or a mix) Preparation Mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper and mustard mixture in small bowl. Set aside. Heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1-1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately.

BB, Sounds interesting. Is it like a hamburger helper thing? I'm trying to imagine where this would be in the store. I'm always on board for Mac & Cheese. This is one of my favorites: Patti LaBelle's Over the Rainbow Mac-n-cheese Ingredients: 1 tablespoon vegetable oil 1 pound elbow macaroni 1/2 cup butter PLUS 1 tablespoon 1/2 cup shredded Muenster cheese 1/2 cup shredded mild Cheddar cheese 1/2 cup shredded sharp cheddar cheese 1/2 cup shredded Monterey Jack cheese 2 cups half & half 1 cup Velveeta, cut into small cubes 2 large eggs, lightly beaten 1/4 teaspoon PenseyÂs 4S salt 1/8 teaspoon black pepper, freshly ground Topping: 3 tablespoons butter 1 cup panko bread crumbs Directions: 1. Preheat oven to 350. 2. Lightly butter a deep 2 1/2 quart casserole. 3. Cook pasta, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Drain well and return to the pot. 4. In a small saucepan, melt the first measure of butter (1/2 cup butter PLUS 1 tablespoon. Stir into the macaroni. 5. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. 6. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. SAVE ½ cup for topping 7. Season with salt and pepper. Transfer to the buttered casserole. 8. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter. Melt the butter in a sauté pan and toss the panko to coat. Top the macaroni with panko. 9. Bake until it is bubbling around the edges, about 35 minutes. Serve hot.

LOL OK I'll post. I used this recipe - with a few modifications, in parenthesis Tillamook, Beer and Bacon Mac and CheeseDescription: 2006 Tillamook Macaroni and Cheese Contest, Karen Harris - Denver, CO Regional Finalist Ingredients: 1 1/2 cups large macaroni 2 teaspoons salt, divided 2 tablespoons Tillamookî Butter (whatever I had in the fridge) 1 tablespoon light flavor olive oil 1 large shallot, finely minced (onion) 3 tablespoons all purpose flour 2 cups whole milk (one can evap milk, topped off with lager) 8 ounces Tillamookî Sharp Cheddar Cheese, shredded (Trader Joe's extra sharp shredded Cheddar) 1/2 cup dark beer (in addition to the 'topped off' evap milk) 6 slices precooked bacon, sliced into 1" pieces (not in this house) 2 teaspoons full strength, prepared stone ground mustard (YES I have a Sierra Nevada beer mustard!!!) 1 teaspoon garlic powder (fresh) 1 teaspoon black pepper, freshly ground Instructions: Preheat oven to 350 degrees. (nope, I just mixed the macaroni into the cheese sauce) In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 15 minutes or until pasta reaches desired tenderness. Drain. Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 6 ounces of the cheese and stir until completely melted (I dumped all eight ounces). Remove from heat and add beer, bacon, mustard, garlic powder, pepper and remaining salt. Stir well. (I skipped this step as mentioned) Spray a 9â x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9â x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and sprinkle the remaining 2 ounces of the shredded cheese and continue cooking, uncovered for another 15 minutes. Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving. Here is a link that might be useful: original recipe

My mother once did the exploding Pyrex thing, with 15 lbs of her special mashed potatoes, made the night before and refrigerated then placed inadvertently on a hot burner. The noise and the flying debris was really incredible, but worse was that my Irish mother was heartbroken at the idea of Thanksgiving without her trademark dish. Some cleanup and a few calls to local restaurants fixed that, and it's one of my favorite holiday memories, especially now that my mother is gone. Kevin, I know that your damage is probably a lot more difficult and expensive to fix, but it sounds like it was a great party, and I hope after all is said and done it may be one of those stories about your lovely home that you can look back on with a smile.