momma's mac & cheese
Everyone has their favorite homemade mac & cheese recipe. At least, everyone should. Preferably, what your momma made you. But, if for some sad reason, your momma stopped eating carbs before you were born instead of your last year of high school, or for any other reason you just don't care for mac & cheese how your momma makes it (or doesn't), may I introduce you to:
thisfroshling's momma's mac & cheese
(jk I think it's originally Cook's Illustrated pls don't sue me just eat the cheesy goodness)
ingredients
2 cups elbow macaroni
1 can evaporated milk
2 eggs
Tabasco sauce
1 tsp ground mustard, dissolved in 1 tsp water
salt & pepper
1/2 stick butter
12 oz shredded cheddar cheese
things to do
1. Boil water for pasta with a couple teaspoons of salt. Cook macaroni until just shy of al dente (6-7 minutes).
2. While the elbows are cooking, whisk together these in a medium bowl: 1 cup evaporated milk (save the rest though), 2 eggs, dash of tabasco, dissolved ground mustard, 1/2 tsp salt, and a generous grind of pepper.
3. Drain the macaroni, and return to pot with the 1/2 stick of butter. Stir over lowest heat until butter is melted.
4. Add the egg mixture and 3/4 of the shredded cheese. Stir constantly over lowest heat until cheese begins to melt.
5. Alternately add remaining evaporated milk and cheese. Keep stirring until all the cheese is melted and the sauce is smooth, about 5-7 minutes. It will thicken a little as it cools.
6. If you are feeling fancy, put it in a casserole dish and top with some toasted buttered bread crumbs.
Y'all, this is the kind of mac & cheese that vanishes twice as fast at those potluck dinners. (Luckily, momma also notes that the recipe doubles well, so go for it.) You won't come home with any, even if three other people brought mac & cheese.
Happy carbo-loading, fam.
thisfroshling's momma's mac & cheese
(jk I think it's originally Cook's Illustrated pls don't sue me just eat the cheesy goodness)
ingredients
2 cups elbow macaroni
1 can evaporated milk
2 eggs
Tabasco sauce
1 tsp ground mustard, dissolved in 1 tsp water
salt & pepper
1/2 stick butter
12 oz shredded cheddar cheese
things to do
1. Boil water for pasta with a couple teaspoons of salt. Cook macaroni until just shy of al dente (6-7 minutes).
2. While the elbows are cooking, whisk together these in a medium bowl: 1 cup evaporated milk (save the rest though), 2 eggs, dash of tabasco, dissolved ground mustard, 1/2 tsp salt, and a generous grind of pepper.
3. Drain the macaroni, and return to pot with the 1/2 stick of butter. Stir over lowest heat until butter is melted.
4. Add the egg mixture and 3/4 of the shredded cheese. Stir constantly over lowest heat until cheese begins to melt.
5. Alternately add remaining evaporated milk and cheese. Keep stirring until all the cheese is melted and the sauce is smooth, about 5-7 minutes. It will thicken a little as it cools.
6. If you are feeling fancy, put it in a casserole dish and top with some toasted buttered bread crumbs.
Y'all, this is the kind of mac & cheese that vanishes twice as fast at those potluck dinners. (Luckily, momma also notes that the recipe doubles well, so go for it.) You won't come home with any, even if three other people brought mac & cheese.
Happy carbo-loading, fam.
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