Mama’s Mac and Cheese

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I’m no chef and neither is my mom, but when it’s time for a mac and cheese throw-down, we can hold our own. Forget the cheese sauce and bread crumb topping…because while it may be tasty it ain’t real mac and cheese. This recipe features cheese, cheese, and more cheese. Let’s begin.

Ready in: 35 mins

Ingredients

Makes: 6 Servings

• 1/2 pound elbow macaroni
• 4 tablespoons butter (more if you like)
• 1 (12 ounce) can evaporated milk
• 3/4 pound shredded sharp Cheddar cheese
• 1/4 pound American cheese (like velveeta)
• 2 eggs, beaten
• 1 teaspoon yellow mustard
• Salt and pepper to taste
• Hot sauce to taste
• Smoked paprika for garnish

Preparation method

Prep: 15 mins | Cook: 20 mins

1. Cook the macaroni per package instructions until slightly under-cooked. Once done, drain, but do not rinse.

2. While the macaroni cooks, preheat the oven to 350 degrees F. Beat the eggs and combine with the mustard

3. Dump the macaroni into a casserole pan that is deeper than it is wide (VERY IMPORTANT). Drop the butter in and toss until melted.

4. Add the American cheese, 2/3 of the milk, the egg mixture, and mix well.

5. Place in the oven and cook for 5 minutes. Remove from oven, season with salt, pepper, and Tabasco and stir.

6. Add the the remaining cheese and milk at 5 minute intervals and stir each time.

7. The entire cooking process should take about 20 minutes.
If you like your top crusty you can switch to broil in the final 5 minutes. DO NOT overcook!Tip

A deep casserole is mandatory if you like your mac creamy in the middle and crunchy on top. A shallow pan will yield a firmer mac and cheese. If you like yours “stove top” style just stir every 5 minutes and remove from the oven when all the cheese is combined.

Other ideas

Once this stuff cools, you can cut it into bricks and make fried mac and cheese…..but that’s another recipe!