Description
A more adult and sophisticated version of Macaroni and Cheese. Set the blue box aside and make your own stove top Macaroni and Cheese at home today!
Ingredients
- 8 ounces, weight Macaroni
- 2 teaspoons Kosher Salt, Divided
- 6 Tablespoons Unsalted Butter, Divided
- 1 cup Panko Breadcrumbs
- 1 teaspoon Dry Mustard
- 1 teaspoon Water
- 2 whole Large Eggs
- 1 can (12 Oz. Size) Evaporated Milk, Divided
- ½ teaspoons Hot Sauce
- ¼ teaspoons Freshly Ground Black Pepper
- 12 ounces, weight Cheddar Cheese, Shredded (about 3 Cups)
Preparation
Bring a large pot of water to a boil. Add in 1 1/2 teaspoons of salt and macaroni. Cook until al dente.
Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat. Add panko to the skillet. Stir around and cook until the breadcrumbs are lightly toasted. Set aside.
Mix together mustard powder and water in a small prep bowl. In a medium bowl, mix together eggs, half of the evaporated milk, mustard mixture, hot sauce, remaining 1/2 teaspoon of salt, and pepper.
Drain the cooked macaroni. Return to pot over low heat and add the remaining 4 tablespoons of butter. Stir around until butter is melted. Add the egg mixture and grated cheese. Stir and continue cooking until the cheese has melted. Slowly add in the remaining evaporated milk. Cook for about 5 minutes until the mixture is hot and creamy.
Pour in a dish and sprinkle with breadcrumbs. Serve nice and hot!
Recipe slightly adapted from America’s Test Kitchen.
