This recipe is a pretty easy method to make. No baking involved at all. I substituted cavatappi pasta for the elbow macaroni. If you use purchased bread crumbs as I did (I used panko), there is no need to sauté them in butter. Use a nice sharp cheddar or substitute any other favorite cheese that melts evenly. Then, simply indulge and enjoy!
Source: Stovetop Macaroni and Cheese, Bride & Groom First and Forever Cookbook
½ tablespoon unsalted butter
½ cup fresh bread crumbs
Pinch of kosher salt
Macaroni and cheese
¾ cup evaporated milk
1 teaspoon dijon mustard
¼ teaspoon kosher salt, plus more as needed
Freshly ground black pepper
Dash of hot red pepper sauce
4 ounces (1 cup) elbow macaroni
1 tablespoon unsalted butter
1½ cups (2 ounces) shredded sharp cheddar cheese
To prepare the bread crumbs:
Melt the butter in a medium skillet over medium heat. When the foam begins to disappear, add the bread crumbs and cook for about 2 minutes, tossing gently for even browning. Add the kosher salt and set aside.
To make the macaroni and cheese:
Lightly whisk the egg in a small bowl. Add the evaporated milk, mustard, the ¼ teaspoon kosher salt, freshly ground pepper to taste, and hot red pepper sauce.
Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Drain and return the pasta to the pan. Set over low heat, add the butter, and stir until melted. Add the evaporated milk mixture and the cheese. Stir until the cheese melts and the mixture thickens, about 3 minutes. Adjust the seasonings with more kosher salt if necessary. Serve immediately, sprinkled with the bread crumbs. (If not eaten right away, macaroni and cheese will thicken. Just stir in some of the remaining evaporated milk to thin to the desired consistency.)