Foodies Anonymous

This is no ordinary mac ‘n cheese, which usually isn’t very cheesy. Most recipes will have you make a cheese sauce, which is basically a bechamel sauce (a thickened milk sauce) with cheese added to it. Not the most exciting stuff in the world, even with toasted breadcrumbs on top. This version has a 2:1 ratio of cheese to macaroni, and is very rich (eggs bind it, for crying out loud). It might not be the most healthy dish, but it’s guaranteed to make your cheese lovin’ friends happy!

I found a version of this recipe years ago on the web. The original calls for all sharp cheddar cheese, which is very good. I’ve tried many variations of cheese blends, but the most popular by far is this one with pepper jack and cheddar.

Serves: 4 – 6

Ingredients:

1/2 lb. elbow macaroni or large shell macaroni

1/2 stick butter

1 can evaporated milk (or 1 cup cream mixed with 1/2 cup milk. You can adjust the cream/milk amounts according to how ‘healthy’ you want to dish to be.)

1 tsp. dry mustard, dissolved in a little water

2 eggs, beaten

1/2 lb. sharp cheddar cheese, grated

1/2 lb. pepper jack cheese, grated

kosher salt and white pepper, to taste

Method:
1. Preheat oven to 350 degrees.

2. Cook the macaroni in salted water until it is not quite done, around 7 minutes. The pasta should be a little undercooked, but don’t worry, it will finish cooking later in the oven. Drain the pasta and transfer into a large, oven-proof bowl.

3. Cut the butter into small pieces and mix into the macaroni.

4. Add the milk, keeping about 1/3 reserved.

5. Add the mustard, eggs, and 3/4 of the cheeses. Season with salt and pepper. Mix well.

6. Place the bowl in the oven for 5 minutes, then remove and stir well. Add a handful of cheese and some milk while doing this. Bake another 5 minutes and repeat this process until the sauce is smooth and creamy, about 20 minutes. Serve immediately.