This is one side dish that the kids devour. They always ask for. They get very excited when they hear it’s part of dinner. Besides, who doesn’t love mac & cheese!?
Have you ever thought to
Host a “Macaroni & Cheese Bar” Party?!
We did this for my daughter’s 16th Birthday Party! It was a HUGE hit!
For this you definitely need to double the recipe!
Just have a variety of toppings & mix in items
and your guests can personalize their own mac & cheese!
This is what we had for toppings & mix in items:
I didn’t even have a chance to get a “before” picture
because the teenagers took over before I had a chance!
You’ll notice the lack of bacon & blue cheese below 😉
Oh, and the Sweet Heat Meatballs were keeping warm in a crock pot
I left the mac & cheese on the stove, covered to keep warm
with the bowls & forks on the counter next to it for them to grab
they made their way over to the table where they had
everything they needed to make their mac & cheese their own!!!
This is an easy way to make it. No baking required. No roux to make. It doesn’t very take long to make either.
You can change it up and use the cheese(s) your family likes.
Every time I make it I try a different combination of cheeses
– the basic is 2 types of cheddar
but you could certainly just use one type of cheese
– I’ve heard that pepper jack is really good, too!
What you will need to make 4-6 servings:
8 oz of dried pasta – I like to use cavatappi
4 Tbsp unsalted butter
10 oz block of cheese – PLEASE Do Not Use Packaged Shredded Cheese
( I use half mild cheddar and half sharp cheddar – Gruyere on special occasion)
2 large eggs
*5 oz can of evaporated milk
*1 oz half & half (milk is fine, too)
1 tsp kosher salt
1/4 tsp ground mustard
A few cranks on the pepper mill
1/8 tsp granulated garlic
A few shakes of Tabasco sauce or Texas Pete – don’t worry, it’s not hot or overpowering, it gives it a little flavor kick
pinch/dash of nutmeg
Very easy to double, if you have a houseful of hungry people to feed!
– 16 oz pasta
– an entire stick of unsalted butter
– (2) 10 oz blocks of cheese
– 12 oz can evaporated milk
– 4 large eggs
– 2 tsp kosher salt
– freshly ground black pepper – about 1/2 tsp
– 1/2 tsp ground mustard
– 1/4 tsp of granulated garlic
I recently made this with these four cheeses:
sharp cheddar, monterey jack, gruyere & fontina
2 oz each for single batch, half of a block for a double batch
and I left out the tobasco sauce and it was SO GOOD!!! SO GOOD!!!
*The original recipe called for 6 oz of evaporated milk BUT you can only get it in 5 oz or 12 oz cans. I would always buy the 12 oz and only use half of the can and I would never get around to using the rest of it, so it would go to waste. So I finally thought it through and figured, why not buy the 5 oz can and just use some half & half, that we always have for coffee, to compensate for the other 1 oz. I’m kicking myself for not thinking of that a long time ago!
Boil pasta in a medium sized pot. Be sure you generously salt the water when boiling pasta. This is very important! It imparts a lot of flavor into the pasta, otherwise it will be bland.
It won’t look like a lot of pasta, but believe me it will be enough to feed 6 hungry people, easily.
While the pasta is boiling – Grate your cheese(s) and set aside
In a bowl combine eggs, evaporated milk (and half & half is using), salt, pepper, ground mustard, garlic and optional ingredients.
Mix well and set aside until pasta is ready.
Drain the pasta well. You don’t want any water getting back into the pot.
In the same pot the pasta was prepared, melt the butter over medium heat
Add pasta back into the pot and toss to coat the pasta with the butter.
Lower the heat & Slowly pour the egg mixture in and stir quickly. You want to make sure the pasta isn’t too hot or else you will end up with scrambled eggs.
Heat through for 3 minutes, constantly stirring.
It should tighten up a little bit, but you still want it to be “liquidy”
Add the shredded cheese by big handfuls…
Mix thoroughly until everything comes together all nice and melty and gooey and cheesy!!!
It sets up a little bit the longer it sits. I cover it until it’s ready to serve & give it another stir
Optional bread crumb topping:
In a small pan and over medium heat melt 3-4 tsp of butter, add 1/4 cup seasoned bread crumbs and 1/4 cup panko bread crumbs. Stir constantly and make sure the bread crumbs start to brown. When you turn the heat off, it will still continue to brown so either serve immediately or keep stirring until ready to serve. When it has cooled down, taste and add salt if needed.
Sprinkle on the breadcrumbs to individual servings. We have one or two that prefer their mac & cheese all by itself with no breadcrumbs!? If you ask me, that’s sacrilege!
So, anyway… this is it. The only macaroni and cheese I make.
Any other, just won’t do!