| Ingredients: 1 Cup(s) (4 oz) macaroni, elbow 2 Tablespoon(s) (cut into small pieces) butter 6 Ounce(s) evaporated milk 6 Ounce(s) grated cheese, cheddar 1 slightly beaten egg 1/2 Teaspoon(s) dissolved in bit of water mustard, dry 33/100 Teaspoon(s) salt 1/4 Teaspoon(s) freshly ground black pepper |
Directions:
Very creamy and very cheesy. The size of the pot is essential in this recipe -- it must be big for the sauce to thicken correctly. If you do not have a 7 quart pot (for doubled recipe), you can cook the macaroni in any pot, then prepare the cheese sauce and finish the dish in a 12-inch skillet. Fill pot with water, add salt, and cook macaroni until just tender. Drain and return to pot. Add butter and stir until well blended. Add the remaining ingredients and stir until smooth. Set pot over very low heat and, stirring constantly, bring to first bubble of a simmer (5 to 10 minutes). It should thicken noticeably. This may take several minutes. Increase heat slightly if the suce is still soupy after 5 minutes but watch very carefully. Do not overheat (above 170f) or sauce will curdle. Serve immediately. If you are not ready to serve, remove pot from heat, cover surface with plastic wrap, ocver pot, and let stand at room temp. |