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Recipe from: Judy
Two things make this recipe from Cooks' Illustrated the "ultimate". First, it is classic, creamy comfort food. Second, it takes no more time to make than those packaged mixes.
½ pound macaroni
2 large eggs
12 ounces evaporated milk
¼ teaspoon hot pepper sauce
2 teaspoons salt
¼ teaspoon black pepper
1 teaspoon dry mustard in 1 teaspoon water
4 tablespoons sweet butter
12 ounces favorite cheese, 3 cups — I like to use a combination of half American processed cheese (for texture) and half natural cheddar cheese (for flavor).
Bring two quarts of water to a boil in a large heavy saucepan. Add 1 ½ teaspoon salt and macaroni and cook until almost tender. Drain, return to pan with butter and stir.
Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, ½ teaspoon salt, pepper and mustard mixture in a small bowl. Pour egg mixture over hot buttered macaroni along with ¾ of the cheese. Stir, over medium heat, until thoroughly combined and cheese starts to melt. Gradually add remaining cheese and milk, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately.