This recipe is easy peesy mac n' cheesy! Everyone loves macaroni & cheese, it is just delicious comfort food. My family loves homemade mac n' cheese, so I was so excited when I found this recipe you could make on the stove top in just a little more time than the stuff in the box. This recipe was adapted from The America's Test Kitchen Family Cookbook.
1 lb. macaroni
4 eggs
salt
2 (12 oz.) cans evaporated milk
1 tsp. dry mustard (dissolved in 1 tsp. water)
1/4-1/2 tsp. hot sauce (Frank's)
pepper
1/2 C. butter (1 stick)
1-1 1/2 lb. cheddar cheese, shredded (4-6 C.)
Boil water in a large pot for the macaroni, salt the water (2 tsp.) and add the macaroni. Boil the macaroni until almost done, still a little firm as it will keep cooking while making the sauce. While that is boiling, mix together the eggs, 1 can milk, the mustard mixture, hot sauce, 1 tsp. salt, and 1/2 tsp. pepper in a bowl.
Drain the pasta and return it to the pot. Set the pot over low heat and stir in the butter until melted. Then stir in the egg mixture and half of the cheese. Continue to cook over low heat gradually adding the remaining cheese and some milk until the mixture is hot and creamy (I often have 1/2 C. milk left over). It usually takes about 5-6 minutes to heat through.
Season with salt, pepper to taste. We (as in Steve and I) love to add a little extra Frank's sauce too! Yummy!
For those who love the crunchy topping on baked mac n' cheese crumble crackers on top of your bowl (ritz are good). I LOVE sharp cheddar cheese in this recipe. It would also be a lot of fun to mix it up with a couple different kinds of cheese: Monterey Jack or Colby. Whatever you like! Get really wild and make 3 cheese macaroni!!
