Quote:
Originally Posted by jprinz99
we call this Gramma's Mac & Cheese-
shred 2 blocks of cheddar
set aside 1-2 handfuls for later
boil 1 box macaroni pasta to al dente, drain
in a bowl combine:
1 cup heavy cream
1 cup milk (use whole not skim)
2 eggs
scant 1/2 tsp mustard powder
in same warm pot mix the pasta (not the 2 handfuls you set aside)
at this point it clumps up and you will swear I led you into a disaster! Fear not, the cheese will melt and magic happens (turn burner on lower setting if needed).
Pour into a pyrex/casserole dish that is sprayed with Pam.
Slowly pour on milk/cream/egg combo, top it all with the remaining cheese and some breadcrumbs.
Cover in foil and cook for 45 mins. Take off the tinfoil and cook for another 15 mins (total 1 hour).
*I briefly set my dish under broiler as we like a rather cruchy, brown top - if you do this watch closely as it will burn the cheese when you aren't paying attention.
this makes a less gooey type of mac& cheese. It freezes well, reheats great, etc. We have even made it in muffin tins which I pop into freezer bags - this way the kids just nuke one for a fast supper. Hope you try it and like it!
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I have never done it with egg but this looks interesting.
I like a more 'soupy' mac and cheese, so even though I like the crunchy top from baking, I go more for the broil effect. Hard to balance, my older son likes thick mac and cheese LOL I've also done it with onions (strained out, just cooked in for flavor) and sour cream in the cheese mix. Very tasty.
I had a lobster mac and cheese that was AMAZE-ing. I forget what all the cheeses were. But they used wide noodles for the mac.