Ultimate Macaroni & Cheese
Ultimate Macaroni & Cheese might be just the main course you are searching for. For 80 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 22g of protein, 22g of fat, and a total of 483 calories. This recipe serves 4. 492 people were impressed by this recipe. This recipe from Daily Dish Recipes requires butter, cheddar cheese, hot sauce, and evaporated milk. From preparation to the plate, this recipe takes roughly 25 minutes. This recipe is typical of American cuisine. With a spoonacular score of 59%, this dish is solid. Similar recipes are Ultimate macaroni cheese, Ultimate Macaroni and Cheese, and The Ultimate Flourless Macaroni and Cheese.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon butter
6 oz freshly grated cheddar cheese
1 egg, beaten
6 oz evaporated milk
Hot sauce, to taste
8oz macaroni, or any smallish tube shaped pasta
1 teaspoon dry mustard powder
¼ teaspoon red pepper
Salt and pepper
Equipment:
bowl
pot
frying pan
Cooking instruction summary:
Boil the pasta according to package directions, but reduce the cooking time by one minute.Grate the cheese while you wait.When the pasta has boiled sufficiently, drain and pour back into the pot.Over medium-low heat, add the butter and stir until melted. Here is my first change to the recipe. I doubled the recipe since there is seven of us, and so I added a bit more butter than it called for (even doubled) to make sure that every noodle had some butter. Total I think I used about 3-4 Tbs.Next, in a separate bowl, mix the egg, the evaporated milk, the dry mustard and the red pepper. It need to be mixed a lot better than this photo, which is way too lumpy and not blended yet.When you have finished mixing it all, pour the entire bowl over the pasta. Stir until it begins to thicken, about three to five minutes.Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next. Believe it or not, this actually helps with the creaminess. I did wind up adding a splash of milk at the end to get just a little more creaminess at the end. You can do this or you can skip it.Serve immediately
Step by step:
1. Boil the pasta according to package directions, but reduce the cooking time by one minute.Grate the cheese while you wait.When the pasta has boiled sufficiently, drain and pour back into the pot.Over medium-low heat, add the butter and stir until melted. Here is my first change to the recipe. I doubled the recipe since there is seven of us, and so I added a bit more butter than it called for (even doubled) to make sure that every noodle had some butter. Total I think I used about 3-4 Tbs.Next, in a separate bowl, mix the egg, the evaporated milk, the dry mustard and the red pepper. It need to be mixed a lot better than this photo, which is way too lumpy and not blended yet.When you have finished mixing it all, pour the entire bowl over the pasta. Stir until it begins to thicken, about three to five minutes.
2. Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next. Believe it or not, this actually helps with the creaminess. I did wind up adding a splash of milk at the end to get just a little more creaminess at the end. You can do this or you can skip it.
3. Serve immediately
Nutrition Information:
covered percent of daily need
