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Mac Macaroni and Cheese Recipe

macaroni and cheeseMac and Cheese is classic comfort food with a long history. Tube shaped noodles were originally brought from China to Italy by Marco Polo. Italians added cheese to the mix and have been serving it this way for over 500 years. Macaroni and cheese gained popularity in England and was later introduced in North America in the late 1700s. In the 1930s, Kraft introduced an instant version of this dish that has become a convenience staple almost universally. This recipe takes a little more effort than the Kraft version but also delivers a superior version of this classic comfort food.



Ingredients:

1 cup of plain breadcrumbs

6 tbsp unsalted butter

pinch of Kosher salt

9 oz. Monterrey Jack or cheddar cheese, shredded

6 oz. Gruyere cheese, shredded

1 12oz. can evaporated milk

2 eggs, beaten

1/2 tspn Tabasco sauce

1 tspn water

1 tspn dry mustard

2 tspn Kosher salt

12 oz. elbow macaroni

black pepper, to taste



Preparation:

  1. In a large skillet over medium heat, heat 2 tbsp of butter until it bubbles.
  2. Add the bread crumbs and salt to the skillet coating the breadcrumbs with the butter.
  3. Remove the skillet from the heat and let the breadcrumbs cool completely. Mix in 1/4 cup of the cheddar or Monterrey Jack cheese and set aside for later.
  4. Set an oven rack 6 inches below the broiler and turn the broiler on.
  5. In a small cup dissolve the mustard into the water.
  6. In a mixing bowl, mix together the eggs, the Tabasco, 1 cup of the evaporated milk (keep the remainder for later), and the mustard and water mixture.
  7. In a large pot over medium heat, boil 3 quarts of water. Add the 2 tspn salt and the macaroni noodles and cook until almost done but still firm.
  8. Drain the water from the pot and return the pot to the stove, reducing the heat to low. Add 4 tbsp butter to the noodles and stir gently to coat the noodles.
  9. Pour the egg mixture from the mixing bowl over the macaroni noodles along with the remaining shredded cheese and the remaining evaporated milk. Stir the ingredients gently until well combined.
  10. Add salt and pepper to taste.
  11. Pour the macaroni and cheese into a 9 inch square baking pan. Top with the bread crumbs.
  12. Place the baking pan in the oven below the broiler for 2 minutes until lightly toasted on top.
  13. Remove and let cool for about 7 minutes then serve.
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