Tuesday, September 9, 2008

the one, the only...macaroni



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.

3 comments:

FreeSpirit said...

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!

Sons of Adam & Daughters of Eve said...

marti-mar,
i am making the mac and cheese in my oven right meow.

m*buckley said...

i would ALWAYS boil pasta in salted water. always.