Friday, October 8, 2010

Creamy Stovetop Macaroni and
Cheese: When you want to DIY

Once in a while, a person wants to go beyond the box of KD and make his or her own mac and cheese.
   It’s like wanting to do a home renovation project by yourself.
   My husband and I recently tried a recipe that’s nearly as quick to make as a purchased box of macaroni and cheese, and satisfies that hankering to do-it-yourself.
   While I wouldn’t call Creamy Stovetop Macaroni and Cheese the be-all-and-end-all of mac and cheese recipes (my Baba’s baked mac and cheese is amazing, for example), it certainly is very good for the little time and effort involved in making it.
   The recipe comes from America's Test Kitchen, and I found it in its entirety on a blog I linked to above.
   My husband and I used skim evaporated milk and whole wheat macaroni, and it worked very well.
   The recipe calls for shredded cheddar cheese. To make even quicker work of this recipe, we bought a bag of pre-shredded sharp cheddar cheese.
   Two cups of macaroni are boiled and drained, then returned to the pot. Butter is added and stirred until it is melted.
   Two eggs, half of the evaporated milk, dry mustard, and Tabasco sauce are mixed together, and stirred into the macaroni with half the cheese.
   The remaining evaporated milk and cheese are stirred in gradually until the mixture is creamy, about five minutes.
   I alternated milk with cheese about three times each for this last step.



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