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Just tried a new m&c recipe this weekend. Best one yet.
thanks for the recipe, can't wait to try it.
Ha! On my phone right now, I'll post it later. Was just warming you up.
please do.
i'm on a quest right now to discover the best mac n cheese recipe...or just one that i keep coming back to. just tried one and added just a bit too much mustard and that's all i could taste.
Guys, I am not a moderator! I swear to God! Why does everyone think I'm a moderator?
Joined: Tue January 01, 2013 2:48 pm Posts: 47229
Quote:
Ingredients: 1 pound elbow macaroni 1 cup whole milk 2 12-ounce cans evaporated milk 3 eggs 1 cup butter, cut into small pieces ½ pound Colby cheese, grated ½ pound Monterey Jack cheese, grated ½ pound sharp Cheddar cheese, grated 1 pound Velveeta cheese, cut into small chunks ½ cup sour cream Salt, to taste 1 TB white pepper 1 TB sugar 1 cup grated mild Cheddar cheese for the topping
Instructions: Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside. Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan. While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese. Bake for 30 to 45 minutes or until the top is lightly golden brown
Cook it for the full 45 minutes or even a little more. Very fattening and bad for you but very delicious.
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Joined: Sat January 05, 2013 1:57 pm Posts: 32433 Location: Where everybody knows your name
E.H. Ruddock wrote:
Quote:
Ingredients: 1 pound elbow macaroni 1 cup whole milk 2 12-ounce cans evaporated milk 3 eggs 1 cup butter, cut into small pieces ½ pound Colby cheese, grated ½ pound Monterey Jack cheese, grated ½ pound sharp Cheddar cheese, grated 1 pound Velveeta cheese, cut into small chunks ½ cup sour cream Salt, to taste 1 TB white pepper 1 TB sugar 1 cup grated mild Cheddar cheese for the topping
Instructions: Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside. Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan. While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese. Bake for 30 to 45 minutes or until the top is lightly golden brown
Cook it for the full 45 minutes or even a little more. Very fattening and bad for you but very delicious.
Jesus. Why would salt need to be added to this?
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