Nor Easter comin! Best Mac and Cheese recipe??
We are hunkering down and waiting for the snow. Hit the stores earlier in the week so we are not out with the crazed lunatics today and I have a well stocked pantry. What could be better then a creamy bowl of baked mac and cheese with a crunchy top to eat in front of the fire? Any one have an amazing recipe? I have the usual suspects on hand, cheese, milk, butter, pasta, breadcrumbs plus assorted mushrooms, peas etc if veggies are required.
Heres one I tweaked from Cooks Ill.
1 Can, (12 ounces), Evaporated Milk,
2 Large Eggs,
1/8 teaspoon Cayenne Red Pepper,
1/4 teaspoon Sweet Paprika,
1/4 teaspoon Ground White Pepper,
1 teaspoon Dry Mustard,
2 teaspoons Kosher Salt,
2 Tablespoons Unsalted Butter,
1/2 Pound Elbow Macaroni,
8 Ounces Sharp Cheddar Cheese, Grated,
One Cup Bread Crumbs, (Optional),
1- Preheat oven to 250F,
2- Into the evaporated milk add eggs, cayenne, paprika and white peppers, mustard, salt and mix. Set aside,
3- Cook Macaroni to firm, and drain cooking water into baking casserole dish to pre-heat dish,
3- Put the drained macaroni back into the cooking pot and at low heat. Add butter to melt.
4. Pour 1/2 egg mixture over noodles along with 1/2 of the cheese; stir until combined. Add the remaining egg mixture and cheese and combine.
5- Pour Mixture into warm casserole dish, add the bread crumbs to the top and bake till firm, about 10 minutes.
Frank In Southern CT
I second using the bechamel method and make more than you think you are going to need to get it really creamy. Also butter the sides of the dish you are going to bake it in and sprinkle with freshly grated parmesan cheese. This helps give it a flavorful crust. I make fresh bread crumbs either in a blender or food processor and then sautee them in butter and use that to top the dish. The texture is much better than using dried crumbs. Sometimes I add well drained chopped tomatoes and sometimes ham bits but plain is good too.