Macaroni and Cheese

done

Macaroni-and-cheese isn't a very common thing to make from scratch thanks to the stuff in the blue box, but anyone who has tried knows that many things can go wrong. My friend Sierra and I came up with this fairly fool-proof recipe. It's the creamiest, cheesiest homemade mac-and-cheese we've had. It's a great side dish to a summer barbeque.


 

boil

Bring a large pot of water to a boil.

salt

Add 1/2-1 T salt (depending on how much water you used).

mac

Add the macaroni and cook until al dente (just barely done).

drain

Drain and set aside.

shred

Shred the cheese and set aside.

 

egg

Crack the egg in a small bowl and mix with a fork. Set aside.

butter

In a pot large enough to hold the finished product, heat the butter and evaporated milk over medium heat. Stir constantly.

heat

If you have a thermometer, heat to 160 degrees, or until just before it boils. Boiled milk is gross, so try to avoid this. You do however want it to be hot enough to temper and pastuerize the eggs. Remove pot from heat.

temp

Slowly ladle about one cup of the hot liquid into the egg. Wisk vigourously with a fork or wire wisk so the eggs don't solidify.

mix

Pour the mixture back into the pot and heat on low/medium stirring constantly. Heat to 160 degrees again or just until it begins to thicken. It will continue to thicken as it cools. Add the cheese and stir until melted.

stir

Add the cooked macaroni. Cook about one minute stirring constantly. If it is thickens too fast remove from heat. It will curdle if it gets too hot.

spice

Remove from heat and add kosher salt, dry mustard, black pepper, and worchestershire.

done

Serve immediately.

 

 

 

Problems

This recipe is unique because it is not baked and it doesn't use flour as a thickener.

Baked versions
are nearly impossible to make creamy. It has a very small window between creamy and curdley. When it's in the oven it hard to catch the exact right time.

Flour
as a thickener makes it pastey and the final product has less flavor.

This particular recipe can go wrong mostly because of heat.
-It is important to cook the butter and evaporated milk over medium or low heat and stir constantly so it doesn't burn on the bottom of the pan.
-Do not boil the mixture, but heat it enough to temper the eggs.
-Whisk constantly while pouring the hot mixture into the beaten egg and pour it slowly. If you don't the eggs will solidfy.
-Don't overcook the second time or it will curdle.



Macaroni and Cheese

2 cups uncooked macaroni
2 T butter
1 large can (12 oz) evaporated milk
1/2 c milk (add up to 1/2 c more if you like it thinner)
1 egg (large or extra large)
2 cups sharp cheddar
1/2 t kosher salt
1/2 t dry mustard
1/4 t black pepper
1/4 t worchestershire

Bring a large pot of water to a boil. Add 1/2-1 T salt (depending on how much water you use). Add the macaroni and cook until al dente (just barely done). Drain and set aside.
Meanwhile:
Shred the cheese and set aside.
Crack the egg in a small bowl and mix with a fork. Set aside.
In a pot large enough to hold the finished product, heat the butter, evaporated milk, and milk over medium heat. Stir constantly. If you have a thermometer, heat to 160 degrees, or until just before it boils. Boiled milk is gross, so try to avoid this. You do however want it to be hot enough to temper and pastuerize the eggs.
Remove pot from heat. Slowly ladle about one cup of the hot liquid into the egg. Wisk vigourously with a fork or wire wisk so the eggs don't solidify.
Pour the mixture back into the pot and heat on low/medium stirring constantly. Heat to 160 degrees again or just until it begins to thicken. It will continue to thicken as it cools. Add the cheese and stir until melted.
Add the cooked macaroni. Cook about one minute stirring constantly. If it is thickens too fast remove from heat. It will curdle if it gets too hot.
Remove from heat and add kosher salt, dry mustard, black pepper, and worchestershire. Serve immediately.

     
     
     
     
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