Friday, October 16, 2009

Best mac and cheese ever

At least the best mac and cheese I've made thus far...

Adapted from The Joy of Cooking

  • 8 ounces uncooked elbow noodles
  • 2 tablespoons butter
  • 1 can evaporated milk
  • 1 teaspoon ground dry mustard dissolved in 1 teaspoon of water
  • 12 ounces grated cheddar cheese (I used 8 ounces of new york style sharp cheddar and 4 ounces sharp pinconning)
  • Dash of salt and pepper
  • Dash of crushed red pepper (optional)
Cook noodles as directed on package

In a separate skillet, melt the butter and add evaporated milk, mustard, salt, pepper, red pepper flakes and grated cheese. Stir over low heat until cheese is melted and barely forms a bubble (sauce should thicken as you go, but be careful not to let it get above 170 degrees or the mixture will curdle). Stir for about 5 minutes or until sauce is thick, and, after draining noodles, add them to the sauce and stir until blended.

My sauce didn't quite get thick enough so I just let the noodles sit in there for a few minutes and it came out great.

My dining companion was thoroughly impressed and went back for seconds, and this will easily serve 4 as a main dish or about 8 as a side. It was super simple, and using evaporated milk instead of fresh milk helped reduce the chance of curdling (which is one thing I hate about making mac and cheese) and it will DEFINITELY be a staple item in this house when I need some comfort food!

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