Description
An alternative super cheesy version of baked mac and cheese.
Yield
4 Servings
Preparation time
10 minutes
Cooking time
5 minutes
Total time
15 minutes
Ingredients
1 lb elbow macaroni
1 cn evaporated milk (12 ounce can)
2 eggs (large)
1 t hot sauce
1 t ground mustard
1 lb extra-sharp cheddar (grated, see notes)
8 oz american cheese (cut into 1/2-inch cubes, see notes)
1 T cornstarch
8 T unsalted butter (1 stick, cut into 4 chunks)
Instructions
- Place the macaroni in a large saucepan and cover it with salted water by 2 inches. Bring to a boil over high heat, stirring occasionally to keep pasta from sticking. Cover the pan, remove from heat, and let stand until the pasta is barely al dente, about 8 minutes.
- Meanwhile, whisk together the evaporated milk, eggs, hot sauce, and mustard in a bowl until homogeneous. Toss the cheeses with the cornstarch in a large bowl until thoroughly combined.
- When the pasta is cooked, drain it and return it to the saucepan. Place over low heat, add the butter and stir until melted. Add the milk mixture and cheese mixture and cook, stirring constantly, until the cheese is completely melted and the mixture is hot and creamy. Season to taste with salt and more hot sauce. Serve immediately.
Notes
Optional: reserve some of the grated cheese, put finished mac and cheese into a broiler proof pan like cast iron (or individual ramekins), sprinkle top with cheese and broil until just browned and bubbly.
Use a good melting cheese or combination thereof, like American, cheddar, Jack, Fontina, young Swiss, Gruyere, Muenster, young provolone, and/or young Gouda. To reheat the pasta, add a few tablespoons of milk to the pan and cook, stirring gently, over medium-low heat until hot.
Source
Serious Eats Food Lab