Wednesday, February 27, 2008

Creamy Mac N Cheese

I've been looking for a recipe that is as easy as box MnC, but more nutritious. I finally made this Stove top  MacnCheese version today. Baked versions always seemed pasty to me, but this came out creamy and delicious. One recipe made enough for four, and it seems like it would be easy to double. I left out the hot sauce and mustard for the little ones, but used Medium Cheddar so it was still zippy. I also used Whole Wheat Pasta, of course. 



1/2 pound elbow macaroni 
4 tablespoons butter 
2 eggs 
6 ounces evaporated milk 
1/2 teaspoon hot sauce 
1 teaspoon kosher salt 
Fresh black pepper 
3/4 teaspoon dry mustard 
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

8 comments:

jerilyn said...

Why in the AITCH would you ruin perfectly good Macaroni and Cheese with WHEAT PASTA?!

marlaquin said...

"For the Fiber", says my bowels.

jerilyn said...

Funny, my bowels say "Before you taint that macaroni and cheese with whole wheat pasta, why don't you just eat a salad so we can enjoy macaroni and cheese the way Paula Deen intended--wrapped in bacon and deep fried"

marlaquin said...

Bowels are speechless.

Derek said...

I believe thisis what Jerilyn is referring to. It's awesome.

jerilyn said...

Yeah, except I remember bacon being involved. Maybe that was just wishful thinking.

Derek said...

Bacon should be involved with everything.And everything should taste like bacon.

Tara Lynn said...

wow, don't give zach the memo about bacon salt...he'd go right out and buy some and that's the last thing we need, is for everything to taste like bacon! ;)