Macaroni and Cheese Take 3
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I took a little break from my quest to find the ultimate creamy stove top macaroni and cheese recipe. After sticking to a healthier diet for a few weeks, I rewarded myself with another macaroni and cheese recipe. And this is the best one yet in my opinion. In fact, this may be “the one.”
While I was making it, I was thinking that it wasn’t as easy as the Alton Brown recipe, but the end result was worth it. One of the issues I had with previous recipes was that there was just a little too much cheese flavor for me. This recipe uses less cheese, striking the perfect balance for my palate.
The dash of hot pepper flakes and hot sauce added a little kick, making this dish more grown up. Recipe from Evil Shenanigans.
Macaroni and Cheese
Ingredients
- 8 oz macaroni
- 1 tbsp unsalted butter
- 6 oz evaporated milk
- 1 egg, beaten
- 1 tsp dry mustard powder
- ¼ tsp red pepper flakes
- hot sauce, to taste
- salt and pepper, to taste
- 6 oz shredded cheddar cheese
Instructions
- Boil the pasta for one minute less than what is listed on the package. Drain the pasta and then put it back into the pot you boiled it in.
- Add the butter and stir it with the hot pasta until it melts. Add the milk and stir to combine.
- In a bowl, whisk the egg, spices, hot sauce, and salt and pepper until well combined. Pour the mixture over the pasta and stir until the sauce starts to thicken about five minutes.
- Add the cheese in small batches stirring until it melts into the sauce before adding the next batch.
I’m a fan of adding red pepper flakes to my pasta, but I’ve never tried hot sauce! I’ll have to try that next time. Thanks for experimenting and finding a great recipe to share!
A lot of the recipes I’ve come across add pepper flakes or hot sauce. I like the hot sauce more I think because the spice ends up being more evenly mixed into the sauce.
You’re welcome! I hope you like it. It tastes especially good with some chopped ham or turkey stirred in 🙂
Thanks for the suggestion! I plan on making it sometime this week
Okay, you’ve got to try this recipe! I was on the search for the perfect mac and cheese too, and then my sister gave me this recipe. I think it’s delish. Let me know what you think if you make it! Sorry it’s so long, lol!
2 cups uncooked macaroni or baby shells
2-1/2 cups milk, preferably 2 per cent
1 tbsp Dijon mustard
1 tsp salt
Pinch of cayenne pepper
2 cups grated light cheddar cheese, preferably old
2 tbsp butter
1/4 cup all-purpose flour
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, until al dente, 10 to
12 minutes.
Meanwhile, position rack on top shelf in oven and preheat broiler to high. In a medium-size bowl, whisk milk with
Dijon, salt and cayenne. Grate cheese. Melt butter in a large saucepan set over medium heat. Whisk in flour. Mixture
will be dry and very lumpy. Gradually add milk mixture, a little at a time, whisking constantly between additions to
beat out any lumps. Stir often until mixture comes to a boil, 3 to 6 minutes. Remove pan from heat and gradually stir
in 1-1/2 cups cheese. Continue stirring until melted.
When macaroni is cooked, drain well. Do not rinse. Stir into cheese sauce. Mixture will be very creamy and saucy.
It’s great as is or turn into an 8-inch baking dish. Place on a rimmed baking sheet. Sprinkle with remaining 1/2
cup cheese. Broil on top rack of preheated oven until cheese melts, about 5 minutes.
Hi Marissa! thanks for posting this recipe. I’m excited. I love trying out new ones and this one sounds good too.
Interesting about grating the cheese. My niece and I were wondering why our mac and cheese sauce was grainy, and I can see how the pre-grated cheese would cause this. I’m also not a fan of big cheese flavor, so I’m going to try out this recipe.
I found that tidbit interesting too and made sure to fresh grate my cheese for this one.