The Most Excellent Macaroni and Cheese
Who doesn’t like macaroni and cheese? All that gooey, cheesy goodness is an anytime favorite. After eating a big plateful, a nap is easily induced. I have made numerous recipes for macaroni and cheese over the years. Everything from the 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 America’s Test Kitchen Family Cookbook. My stove-top version has just the right cheesiness 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 1/2 cups grated sharp cheddar cheese
1/2 cup grated Monterey jack cheese
1/2 to 3/4 cup evaporated milk
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chicken bouillon
1/2 teaspoon dried mustard
1/4 teaspoon nutmeg
4 tablespoons butter, divided
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, chicken bouillon, 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 cheeses and stir to combine. Cook for about 3 minutes. Add the remaining butter, cheeses, and the evaporated milk to adjust to the right consistency. Enjoy!
