This is the best Macaroni and Cheese I have made at home. The evaporated milk and dry mustard makes this dish extra special. Once again I will refer you to The Perfect Recipe. This is the ultimate in Macaroni and Cheese.
Macaroni and Cheese
Macaroni and Cheese
This is the best macaroni and cheese I have ever made.
- 2 cups fresh bread crumbs from French or Italian Bread
- 1 1/2 tablespoons Butter
- 1/2 pounds elbow macaroni (my preference is Barilla)
- 4 tablespoons butter
- 2 large eggs
- 1 can (12 ounces) Evaporated Milk, heated to warm
- 1/4 teaspoons hot red pepper sauce
- Ground black pepper
- 1 teaspoons dry mustard
- 10 - 12 ounces (3 cups) mild cheddar, American or Monterey Jack Cheese
Heat oven to 350 degrees and set a 1 1/2 quart heatproof dish, such as a souffle pan in the oven to warm. Mix bread crumb ingredients together in a small backing pan set aside. Bring 2 quarts of water to a boil in a large soup kettle. Add 1 1/2 tsp. salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and transfer to preheated dish and stir in butter to melt. Meanwhile, mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt (less if you are using American cheese) 1/4 teaspoon pepper and mustard mixture in a small bowl. Pour egg mixture over noodles along with three-fourths of cheese; stir until thoroughly combined and cheese starts to melt.
Place bread crumbs in oven to toast until golden brown, 10 to 15 minutes. Remove from oven and set aside. Place p an of macaroni and cheese in oven too and bake for 5 minutes. Remove pan from oven; thoroughly stir macaroni mixture adding a little remaining milk and cheese. Return to oven and cook 5 minutes longer. Remove macaroni pan from oven and stir thoroughly so that macaroni and cheese cooks evenly adding additional cheese and milk if mixture does not look moist and creamy. Return to the oven for a total of 20 minutes, removing pan from oven once more to stir in remaining milk and cheese. Serve immediately, sprinkled with bread crumbs.
Please note: I personally forgo the bread crumbs. Once again I can't even tell you how good this stuff is!Print Recipe