get your water boiling…
Our weekend actually began prematurely with a “Snow Day” on Friday. It was exciting on Thursday night predicting whether there would be school or not…and of course eating some tasty MacNCheese helped with the chatter.
We had the kind of snow that JUST NEVER STOPPED and I shoveled twice. Once to let myself out of the driveway and the second time for poor Nathan. He had to work late and on his way home could not decipher what was a sidewalk or street! Good Grief!
Anyway, back to the MacNCheese (no more weather talk!)- I have to share the recipe. My friend served this yummy dish at her son’s birthday party and of course I could not get enough. She originally got the recipe from Cook’s Illustrated and modified it a bit (there is less cheese, but you would never know, and hey-it’s cheaper!).
Creamy Macaroni and Cheese
serves 4 Main Course, 6-8 as a side
2 Large eggs
1 12 oz. can of Evaporated Milk
1/4 t. Hot Pepper
2t. Salt
1 t. Dry Mustard, dissolved in 1 t. of water
1/2# Elbow Macaroni
12 oz. Sharp cheddar, or any other combination
4 T. butter
Mix eggs, 1 cup of evap. milk, pepper sauce, 1/2 salt, and mustard mixture in a small bowl. Set aside.
Cook macaroni. Return to pan over low heat. Add butter and toss to melt.
With pan still on low heat, pour egg mixture over pasta with 3/4 of cheese; stir until combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until hot and creamy, about 5 minutes.
My kids loved this so much. This is so easy to make…REJECT ALL MIXES! Of course, in our family we eat all MacNCheese with a side of ketchup.
So there- some comfort food that all in this family accepted. Success.