Creamiest Mac and Cheese
by Martin Family Food Admin on Sep.14, 2011, under Entrees, Pasta, Vegetarian
2 cups elbow macaroni (8 ounces)
3 tablespoons butter
2 large eggs
3/4 heavy cream or evaporated milk
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon mustard powder
Pinch cayenne pepper (optional)
1 1/2 cups shredded Cheddar cheese (6 ounces)
8 slices American cheese
Directions
1. In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well and return the pasta to the pot. Add the butter and stir over medium heat until the butter has melted and the pasta is coated.
2. In a medium bowl, whisk together the eggs, cream, salt, black pepper, mustard powder, and cayenne pepper, if using. Pour the egg and cream mixture into the pot and stir. Add the cheeses and continue stirring over medium heat until the sauce has thickened and is very creamy, about 3 minutes. Serve hot.
Serves 4 to 6
Take Away Tip
Dairy products are delicate creatures when they come across heat. There’s always the risk of curdling, which makes a clumpy mess. The best protection against curdling, folks, is fat. So, regular milk, with its lower fat content, will just not cut it in this recipe. Stick with the heavy cream or evaporated milk, and this mac will be at its creamy best!