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A "mac off" if you will!!
original recipe posted by http://teaandcookies.blogspot.com/2007/01/best-mac-cheese-ever.html
MACARONI AND CHEESE
serves 4 as a main course or 6 to 8 as a side dish
For the toasted bread crumbs (skip this to make recipe gluten-free)
2 tablespoons unsalted butter
1 cup fresh bread crumbs
Pinch salt
For the macaroni and cheese
2 large eggs
1 (12-ounce) can evaporated milk
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound elbow macaroni (use brown rice pasta to make it gluten-free)
4 tablespoons unsalted butter
12 ounces sharp cheddar cheese, grated (about 3 cups)
1. For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides. Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes. Season to taste with salt; set aside.
2. For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
3. Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven. Add remaining 1 1/2 teaspoons 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.
4. Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt. Gradually add remaining milk from the can and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, topped with toasted breadcrumbs. I had to turn the heat up to med. low and stir constantly until it thickened a bit before I added more milk. I didn't want macaroni soup.
This is SOOO good...
*edited to add: This recipe is not far off from Alton Brown's stovetop mac-n-cheese. I just spent a LONG time looking at various mac and cheese recipes...and I've decided, without tasing them, that this is my favourite.
original recipe posted by http://teaandcookies.blogspot.com/2007/01/best-mac-cheese-ever.html
MACARONI AND CHEESE
serves 4 as a main course or 6 to 8 as a side dish
For the toasted bread crumbs (skip this to make recipe gluten-free)
2 tablespoons unsalted butter
1 cup fresh bread crumbs
Pinch salt
For the macaroni and cheese
2 large eggs
1 (12-ounce) can evaporated milk
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound elbow macaroni (use brown rice pasta to make it gluten-free)
4 tablespoons unsalted butter
12 ounces sharp cheddar cheese, grated (about 3 cups)
1. For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides. Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes. Season to taste with salt; set aside.
2. For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
3. Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven. Add remaining 1 1/2 teaspoons 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.
4. Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt. Gradually add remaining milk from the can and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, topped with toasted breadcrumbs. I had to turn the heat up to med. low and stir constantly until it thickened a bit before I added more milk. I didn't want macaroni soup.
This is SOOO good...
*edited to add: This recipe is not far off from Alton Brown's stovetop mac-n-cheese. I just spent a LONG time looking at various mac and cheese recipes...and I've decided, without tasing them, that this is my favourite.
