All about Pasta and Noodles (Joy of Cooking All about... Series)

All about Pasta and Noodles (Joy of Cooking All about... Series)

by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker
     
 

4 to 6 main-course servings; 8 to 10 side-dish servings

This noodle dish is very creamy and very cheesy. The size of the pot is essential in this recipe -- it must be big for the sauce to thicken correctly. If you do not have a 7-quart pot, you can cook the elbow macaroni in any pot; then prepare the cheese sauce on its own in a 12-inch skillet and, once

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Overview

4 to 6 main-course servings; 8 to 10 side-dish servings

This noodle dish is very creamy and very cheesy. The size of the pot is essential in this recipe -- it must be big for the sauce to thicken correctly. If you do not have a 7-quart pot, you can cook the elbow macaroni in any pot; then prepare the cheese sauce on its own in a 12-inch skillet and, once it has thickened to the desired consistency, add the cooked pasta and stir to coat it well before serving.

Bring to a rolling boil in a large pot:

12 cups water

1 tablespoon salt

Add and cook just until tender:

2 cups elbow macaroni (8 ounces)

Drain and return to the pot. Add:

4 tablespoons (½ stick) unsalted butter, cut into small pieces

Stir until well blended. Add and stir together until smooth:

One 12-ounce can evaporated milk

12 ounces extra-sharp Cheddar cheese, grated

2 large eggs, lightly beaten

1 teaspoon dry mustard dissolved in 1 teaspoon water

I teaspoon salt

½ teaspoon ground red pepper, or to taste

Set the pot over very low heat and, stirring constantly, bring the mixture to the first bubble of a simmer, 5 to 10 minutes. It should thicken noticeably. This may take several minutes. Increase the heat slightly if the sauce is still soupy after 5 minutes, but watch it very carefully. Do not overheat (above 170°F), or the sauce will curdle. Serve immediately. If you are not ready to serve, remove the pot from the heat, cover the surface with plastic wrap, cover the pot, and let stand at room temperature.

Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust

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Editorial Reviews

Library Journal
The first four titles in a new series, these are spin-offs from The All New All Purpose Joy of Cooking (LJ 10/15/97), the major revision of the old favorite. Unlike the "new Joy" or any previous edition, these are filled with photographs, 100 full-color and 50 black-and-white each. Most of the text and the recipes come directly from the 1997 book, although some of the material has been reorganized, and some new material is included that didn't make it into that edition. (On the other hand, not all the recipes from the chicken chapter, for example, made it into All About Chicken.) The books have a very appealing look, and readers will find the photographs of ingredients, finished dishes, and techniques helpful, but since the 1,136-page Joy is still available for $35, most home cooks may not want to buy these, too. By the same token, they seem great for "borrowing," and libraries are sure to face demand. Strongly recommended. Copyright 2000 Cahners Business Information.\

Product Details

ISBN-13:
9780743202114
Publisher:
Scribner
Publication date:
10/28/2000
Series:
Joy of Cooking All about... Series
Pages:
128
Product dimensions:
8.18(w) x 10.32(h) x 0.71(d)

Related Subjects

Read an Excerpt

Stovetop Macaroni and Cheese

4 to 6 main-course servings; 8 to 10 side-dish servings

This noodle dish is very creamy and very cheesy. The size of the pot is essential in this recipe — it must be big for the sauce to thicken correctly. If you do not have a 7-quart pot, you can cook the elbow macaroni in any pot; then prepare the cheese sauce on its own in a 12-inch skillet and, once it has thickened to the desired consistency, add the cooked pasta and stir to coat it well before serving.

Bring to a rolling boil in a large pot:

12 cups water

1 tablespoon salt

Add and cook just until tender:

2 cups elbow macaroni (8 ounces)

Drain and return to the pot. Add:

4 tablespoons (½ stick) unsalted butter, cut into small pieces

Stir until well blended. Add and stir together until smooth:

One 12-ounce can evaporated milk

12 ounces extra-sharp Cheddar cheese, grated

2 large eggs, lightly beaten

1 teaspoon dry mustard dissolved in 1 teaspoon water

I teaspoon salt

½ teaspoon ground red pepper, or to taste

Set the pot over very low heat and, stirring constantly, bring the mixture to the first bubble of a simmer, 5 to 10 minutes. It should thicken noticeably. This may take several minutes. Increase the heat slightly if the sauce is still soupy after 5 minutes, but watch it very carefully. Do not overheat (above 170°F), or the sauce will curdle. Serve immediately. If you are not ready to serve, remove the pot from the heat, cover the surface with plastic wrap, cover the pot, and let stand at room temperature.

Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust

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