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Grown Up Macaroni and Cheese Recipe

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This recipe for Grown Up Macaroni and Cheese, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggs
12 oz evaporated milk, divided
¼ tsp hot sauce
2 tsp salt, divided
¼ tsp black pepper
1 tsp dry mustard dissolved into 1 tsp water
½ lb elbow macaroni
4 Tbsp butter, softened
7 oz sharp cheddar cheese, grated
7 oz pepper jack cheese, grated

Directions:
Directions:
1. Mix eggs, 1 cup of the evaporated milk, ½ tsp of salt, pepper, and mustard in a small bowl. Set aside.

2. Bring 2 quarts of water to a boil. Add remaining salt and macaroni. Cook until al dente. Drain and return to pan over low heat. Add butter. Toss to melt.

3. Pour egg mixture over noodles along with half of the cheeses. Stir until combined and cheese starts to melt. Gradually add remaining milk and cheeses, stirring constantly, until hot and creamy, about 5 minutes. Serve immediately (top with toasted bread crumbs if you like).

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I fondly remember how Moremommy (Val) would make Shadow and I macaroni and cheese and kielbasa when we went sailing with her and Grandpa Bob. Nowadays I don't like most mac and cheese, but this pasta with béchamel sauce is an exception. The spices remain muted by the rich cheese sauce but make this a lot more interesting than Velveeta. You can play around with your selection of cheese for this. I like the blend of cheddar and jack because the cheddar gives a sharp cheesy flavor, while the jack has a lovely melted texture and the peppers add flavor. I've also made this with a blend of port cheddar and Wisconsin brick, which was very nice.

 

 

 

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