|Cheesy and Gooey Mac and Cheese|
I have made numerous recipes for macaroni and cheese over the years. Everything for the blue boxed variety (which is still a favorite), to the freezer kind, to the baked, to the stove top variation. I have read so many recipes, with results that were good but not fantastic, that I came up with my own recipe. My main inspiration came from my The America's Test Kitchen Family Cookbook Revised Edition: Featuring More Than 1,200 Kitchen-tested Recipes, 1,500 Photographs And No-nonsense Equipment And Ingredient Ratings. My stove top version has just the right cheesyness and gooeyness to be my new favorite. It only takes as long to prepare as the boxed variety so time is not a factor in making this dish. And the results are far better.
Make a batch today. I feel a nap coming on.
Cheesy and Gooey Mac and Cheese
8 ounces of pasta
1/2 to 1 cup evaporated milk, canned
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried mustard
1/8 teaspoon nutmeg
4 tablespoons butter, divided
1 1/2 cups grated cheddar cheese, use the sharp kind
1/2 cup grated monteray jack cheese
Cook the pasta in a large pot of boiling water according to the package directions. While the pasta is cooking, combine 1/2 cup of the evaporated milk, eggs, salt, pepper, mustard and nutmeg in a medium sized bowl. Drain the pasta and return it to the pot. Add 2 tablespoons of butter and stir to melt. Add the egg mixture and 1/2 of the cheese and stir to combine. Cook for about 3 minutes. Add the remaining butter, cheeses and the remaining evaporated milk to adjust to the right consistency. Stir in the cooked pasta and enjoy!