Macaroni and cheese
There are a lot of recipes for mac and cheese - they're all good, more or less! I tried this one a while ago because I had some leftover evaporated milk to use up, and thought it was great - I used one egg out of respect for Kalon (but thought if he eats carbonara which has an egg in it, this should be fine - he said nothing, except that it was really good).
1 cup fresh bread crumbs from French or Italian bread
2 teaspoons salt, plus a pinch
1 ½ tablespoons melted butter, plus 4 tablespoons butter at room temperature
½ pound elbow macaroni
2 large eggs
12 ounces evaporated milk, heated until warm
¼ teaspoon hot red-pepper sauce
¼ teaspoon freshly ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
10 to 12 ounces mild cheddar cheese, grated
Preheat oven to 350 degrees. Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm.
In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix well and set aside.
In a large pot, bring 8 cups of water to a boil. Add 1 1/2 teaspoons of salt and the macaroni. Cook until almost tender but still a little firm to the bite. Drain and transfer to preheated dish. Stir in remaining 4 tablespoons of butter.
In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, 1/2 teaspoon salt, the black pepper and the mustard mixture. Mix well. Pour egg mixture over macaroni. Add 3/4 of the cheese, and stir until thoroughly combined and cheese starts to melt.
Place dish of macaroni and cheese in the oven, and bake for 5 minutes. Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese. Stir well, and return pan to oven. Bake 5 minutes longer, remove pan from oven, and stir thoroughly. If mixture does not look moist and creamy, add a little more of the milk and cheese. Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.
While macaroni is baking, add pan of bread crumbs to oven. Bake until bread crumbs are toasted and golden brown, 10 to 15 minutes. Remove from oven and set aside. When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately.
https://cooking.nytimes.com/recipes/1812-the-best-macaroni-and-cheese?action=click&module=Collection+Page+Recipe+Card®ion=Amazing+Ways+to+Do+Macaroni+and+Cheese&pgType=collection&rank=7
1 cup fresh bread crumbs from French or Italian bread
2 teaspoons salt, plus a pinch
1 ½ tablespoons melted butter, plus 4 tablespoons butter at room temperature
½ pound elbow macaroni
2 large eggs
12 ounces evaporated milk, heated until warm
¼ teaspoon hot red-pepper sauce
¼ teaspoon freshly ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
10 to 12 ounces mild cheddar cheese, grated
Preheat oven to 350 degrees. Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm.
In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix well and set aside.
In a large pot, bring 8 cups of water to a boil. Add 1 1/2 teaspoons of salt and the macaroni. Cook until almost tender but still a little firm to the bite. Drain and transfer to preheated dish. Stir in remaining 4 tablespoons of butter.
In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, 1/2 teaspoon salt, the black pepper and the mustard mixture. Mix well. Pour egg mixture over macaroni. Add 3/4 of the cheese, and stir until thoroughly combined and cheese starts to melt.
Place dish of macaroni and cheese in the oven, and bake for 5 minutes. Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese. Stir well, and return pan to oven. Bake 5 minutes longer, remove pan from oven, and stir thoroughly. If mixture does not look moist and creamy, add a little more of the milk and cheese. Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.
While macaroni is baking, add pan of bread crumbs to oven. Bake until bread crumbs are toasted and golden brown, 10 to 15 minutes. Remove from oven and set aside. When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately.
https://cooking.nytimes.com/recipes/1812-the-best-macaroni-and-cheese?action=click&module=Collection+Page+Recipe+Card®ion=Amazing+Ways+to+Do+Macaroni+and+Cheese&pgType=collection&rank=7
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