Wow! I can’t believe I finished my first eBook!! Less then 10 days ago hubby encouraged me to finish it up by today and even when I agreed, I really figured it would take much longer. To be fair, I had been testing out the recipes for several months, but the writing part I hadn’t even really started. So it’s done! Yay!!
Of course, this is cause for a celebration of great magnitude here at Angie Pangie’s house. Tonight I’ve made my most favorite food in the whole wide world, and even though I’m dieting, and trying to cook light these days, I’m going to eat some macaroni and cheese.
MMmmm, creamy, thick, cheesy goodness. Yes, it’s true, it’s right at the top of my top 10 foods, nestled firmly above mashed potatoes and cheeseburgers. And, I’ll be honest with you, I’ve been testing out macaroni and cheese recipes a lot over the last few months, because it just wasn’t right that it’s my favorite and I couldn’t make it the way I love it. I personally prefer a non-baked version, and it absolutely cannot contain Velveeta or some variation of said cheese product.
So, finally, after about 3 complete flops, 2 fair attempts, and countless take-it-or-leave it recipes, I stumbled upon the perfect combination. One of the best parts of this recipe is that it actually re-heats well, and a lot of macaroni and cheese recipes simply do not do that. You should know, this macaroni and cheese is sort of like KFC’s version, without the gak-ky and sticky imitation cheese. It kind of reminds me of . . . hmm, well, really you should just try it.
Tomorrow, it’s back to cooking light. Seriously.
Macaroni and Cheese
Adapted from: ATK
2 large eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard
8 ounces elbow macaroni
4 tablespoons unsalted butter
12 ounces sharp cheddar cheese
Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard in small bowl; set aside.
Meanwhile, bring 2 quarts of water to a boil in large saucepan.
Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender.
Drain, but do not rinse, and return to pan over low heat.
Add butter; toss to melt.
Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt.
Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
Remove from heat and serve.
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{ 2 comments… read them below or add one }
Way to go, babe! I knew you could do it. I’m very proud of you.
Aww shucks. Thanks. : )