Pop’s Bestest Mac and Cheese Ever!! Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 ounces (2 cups) elbow macaroni
Salt and pepper
2 large eggs
1 (12 ounce) can evaporated milk
1 tsp dry mustard, dissolved in 1 teaspoon water
4 tbsp unsalted butter
12 oz. sharp cheddar cheese, shredded (3 cups). Can use Velveeta, Monterrey or Colby Jack
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Directions: |
Directions:Bring 4 quarts water to boil in large pot. Add pasta and 1 tbsp salt and cook, stirring often, until al dente. Meanwhile, whisk eggs, half of evaporated milk, mustard mixture, ½ tsp salt, and ¼ tsp pepper together in bowl.
Drain pasta and return to pot. Add butter and cook over low med heat until melted. Stir in egg mixture and half of cheddar. Cook, gradually stirring in remaining milk and cheddar, until mixture is hot and creamy, 5 to 7 minutes. Season with salt and pepper to taste and serve. |
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Personal
Notes: |
Personal
Notes: Now, why do you need more than one recipe for Mac n Cheez? Because different people were raised eating different styles of this. There's creamy, there's baked and then there are some times when I just need to get out that Kraft box with the skinny noodles.
The thing about this recipe is that with the use of eggs and evaporated milk, you skip the flour based roux mix. Great recipe for new or inexperienced cooks to start with. And since there is no flour base, the leftovers reheat just as creamy, with a little milk added.
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