Outrageously Creamy Macaroni and Cheese

Oh my, I love this stuff.  It isn’t just me.  It is anyone who has ever tried it.    There is a secret ingredient, which is evaporated milk.   This may sound strange to you, but it is the secret behind this mac and cheese recipe’s outrageously smooth and creamy texture.  Not only is this recipe outstanding, it is Easy To Make.  No baking required.

Here we go.

First prepare:
1 cup fresh bread crumbs from French or Italian bread.  I use a food processor for this.
pinch of salt

Sprinkle and mix in
1 and 1/2 Tablespoon butter
Bake at your oven’s lowest temperature until brown, about 10 minutes.

Then mix together
2 large eggs
1 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried mustard
Stir and heat in a double boiler (yes, this is important) until quite warm but definitely not boiling.  If it boils it will get all separated and not be as tasty.  Remove from the heat and take the double boiler apart so the sauce doesn’t keep heating.   You will put it back on the stove after adding the cheese, so don’t empty the pan.

Cook until hardly done:
1 pound 450 grams macaroni.
When done, add
4 Tablespoon butter

While the macaroni is cooking you can grate up:
12 ounces cheese, usually 1 and 1/2 blocks of cheese.

As soon as the macaroni is done, put the cheese sauce back in the double boiler and heat until almost boiling – it will thicken towards the end, but you don’t want it to boil.  Add the cheese, and stir until the cheese is melted.  Pour it on the macaroni, stir, and serve immediately.  Don’t forget to sprinkle the bowls with the bread crumbs.  These add a lot of flavor, so make sure you try it before you decide it isn’t worth the time.

Thoughts on which cheese is best. 
Cheddar is good – can use other cheese that are relatively easy to melt, like Monteray Jack, Colby, or other softer cheese that still has good flavor.  Beware of the really dry cheddars.  They don’t work very well.

Some people put this sauce recipe on 1/2 pound macaroni instead of 1 pound, but I found that a little much.  It is more than enough for a whole pound of macaroni.

 

 

 

 

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