Surprise, surprise...I am very picky when it comes to macaroni and cheeses. Flour and milk-thickened sauces just don't cut it for me. My mom has made this version, which uses egg as a magic ingredient, since I was a little girl. It was always for special occasions; something I don't understand now that I have the easy, easy recipe. I guess all that cheese grating was just too much to come home to on a weekday...but I'm happy to enjoy this any (and every) day of the week.
the ONLY macaroni and cheese
1 cup dry macaroni
1 tsp salt
1 tbsp butter, melted
1 egg
3 cups cheese (cheddar if you feel traditional...i like a mixture of manchego and gruyere)
1 cup milk
Boil macaroni to al dente, then toss with salt and melted butter. Whisk egg and milk in small bowl, then add to noodles. Stir in 2 1/2 cups of cheese. Place in ovenproof dish, sprinkle with remaining cheese. Bake at 350 for 20 minutes (covered). Bake 10-15 minutes more uncovered.
OPTIONAL TOPPING: toss crushed breton crackers with melted butter, sprinkle on top before baking.
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3 comments:
Do you find that it's better to boil your pasta with salt, or season it after it's been cooked? My pasta was always turning out bland (which isn't too big of a deal with macaroni and cheese...well, OK, yeah, it is), so I began adding salt to the boiling water before I added the pasta and now, I rarely have to salt the dish...freeing me up to enjoying the pepper and cheese flavors. What do you think? And egg...Niii-ce!
marti-mar,
i am making the mac and cheese in my oven right meow.
i would ALWAYS boil pasta in salted water. always.
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