Macaroni and Cheese
 
 
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Ingredients
  • 8 ounces macaroni (about 2 cups)
  • 6 tablespoons unsalted butter
  • 1 cup panko breadcrumbs
  • 2 teaspoons kosher salt
  • 2 large eggs
  • 1 (12 ounce) can evaporated milk
  • 1 teaspoon dry mustard
  • 1 teaspoon water
  • 1⁄2 teaspoon hot sauce
  • 1⁄4 teaspoon freshly ground black pepper
  • 12 ounces cheddar cheese, shredded (about 3 cups)
Instructions
  1. Bring a large pot of water to a boil. Add in 1½ teaspoons of salt and macaroni. Cook until al dente.
  2. Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat. Add panko to the skillet. Stir around and cook until the breadcrumbs are lightly toasted. Set aside.
  3. Mix together mustard powder and water in a small prep bowl. In a medium bowl, mix together eggs, half of the evaporated milk, mustard mixture, hot sauce, ½ teaspoon of salt and pepper.
  4. Drain the cooked macaroni. Return to pot over low heat and add the remaining 4 tablespoons of butter. Stir around until butter is melted. Add in the egg mixture and grated cheese. Stir and continue cooking until the cheese has melted. Slowly add in the remaining evaporated milk. Cook for about 5 minutes until the mixture is hot and creamy.
  5. Pour in a dish and sprinkle with breadcrumbs. Serve nice and hot!
Notes
Recipe slightly adapted from America's Test Kitchen
Recipe by Sarah 'n Spice at https://sarahnspice.com/macaroni-and-cheese/