Extra Creamy Macaroni & Cheese

Serves 8-10

Source: Joy of Cooking

Use a large pot (3 quart [3 liter] or 12" skillet) for best results. This is really creamy, but can easily curdle if overheated.

2

cups

elbow macaroni

8

ounces

225

grams

4

Tbs

butter

2

ounces

55

grams

1

can

evaporated milk

12

ounces

410

grams

12

oz

extra sharp Cheddar Cheese

340

grams

2

large

eggs, lightly beaten

1

tsp

dry mustard, dissolved in 1 tsp water

5

ml

½

tsp

salt

2.5

ml

½

tsp

ground red pepper, or to taste (if using cayenne, ½ tsp gives it a good bite - you may want to begin with less)

2.5

ml

Bring 12 cups [3 liters] water and 1 Tbs [15 ml] salt to a rolling boil in a large pot.
Add the macaroni & cook until tender.
Drain off the water and return to the pot.
Add the butter and stir until well blended.

Add the remaining ingredients and stir together until smooth.
Set the pot over very low heat and stirring constantly, bring the mixture to the first bubble of a simmer, 5 to 10 minutes. It should thicken noticeably. If it is still soupy after 5 minutes, increase heat slightly, but watch it very carefully.
Do not overheat (above 170°F [77°C]) or the sauce will curdle.

Serve immediately.

Note:

When re-heating, do so gently (preferably in the microwave on medium power, stirring often) as overheating will cause it to curdle.

March, 2005: I used Emmenthal cheese for 1/3 of the total amount of grated cheese and it added a wonderful flavor.

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