Cheesiest, Creamiest Mac&Cheese
- 1 12 oz can evaporated milk
- 2 eggs
- 2 tsp Dijon mustard
- 1/4 tsp. Tabasco
- 2 tsp. salt
- 1/4 tsp. fresh ground black pepper
- 12 oz. cheese (1/2 Velveeta, 1/2 mild cheddar)
8 oz. macaroni or similar shaped pasta
Boil up at least two quarts of water in a big pot. While the water is heating up, mix the sauce base ingredients in a bowl, and set aside. Once the water is at a rolling boil, add a tablespoon of salt and the pasta. Cook until tender, drain, reduce heat on burner to low, and return pasta to pot. Add butter and toss until melted.
Add two thirds of the cheese and sauce base, and stir until the cheese is almost melted. Gradually add the remaining cheese and sauce base until all of it is melted, about 5 minutes. Top with toasted breadcrumbs or crumbled crackers (we like crumbling cheesy goldfish crackers on top), and serve.
-Half the cheese needs a good creamy easy melting cheese. Like Velveeta or Gueryer.
-Make sure the pasta is fully cooked. Normally al dente is a good thing, but not with mac and cheese.
-The recipe is very, very open to interpretation and playing around. Throw some meat in, do different seasonings, try different cheeses from around the world, have fun with it!