#BAKED MACARONI AND CHEESE WITH MILK PLUS#
#BAKED MACARONI AND CHEESE WITH MILK MAC#

Pour the egg mixture slowly and evenly over the macaroni and cheese. In the casserole, alternate ВЅ layers of the cooked macaroni with layers of the mixed cheeses, ending with the cheeses on top. Combine the cheddar and American cheeses. In a small bowl, beat the eggs until light yellow. Toss the macaroni with the butter and set aside. Pour the macaroni into a colander and rinse with a little cold water. Put the water and salt in a heavy saucepan and bring to a boil.

#BAKED MACARONI AND CHEESE WITH MILK PLUS#

No, you donвЂ™t.Д¦ tablespoons butter, softened, plus more for the dishДЎ pound extra-sharp cheddar cheese, grated You just donвЂ™t get that kind of richness from an envelope of orange powder mixed on the stovetop. IвЂ™m a sucker for noodles of any kind, and this recipe is the quintessence of noodledom smooth and creamy, gently tangy, and melt-in-your-mouth good. But the balance of flavors and textures was just terrific. I used a little extra Tabasco and probably could have used a little more. I now know to pop a soft cheese in the freezer for 15 minutes and then you can grate it. And have you ever tried to grate American cheese? Yeah, couldnвЂ™t do that. But when I put the whole thing together, one bag was clearly enough. The package holds less than a pound, so I bought two of them. In the end, the texture was perfect and there was plenty of cheesy custard in the dish, so I suspect the 14-ounce can would have sufficed.ДЇor the cheese, I opted for shredded sharp cheddar from Trader JoeвЂ™s. The can of evaporated milk I got was just under two cups, so I added whole milk to make up the difference. I made a few minor adjustments to the recipe. My host had a few, and after hemming and hawing a bit I chose a rectangular 8-cup (I think it was 8-cup) ceramic dish. I wasnвЂ™t sure what constituted a large casserole dish. Two cups of elbows seemed like too little to me, but no, it was just the right amount. Since IвЂ™d never made macaroni and cheese before I wasnвЂ™t sure about a few things, but I plowed ahead.

#BAKED MACARONI AND CHEESE WITH MILK MAC#

One of my tasters said it was one of the best mac and cheeses sheвЂ™s ever had.

We had a chicken dish to die for one night and then the next, spaghetti and meatballs ala my friend, Chris, that featured a fresh tomato sauce that he simmered for 24 hours.ДЄnd to start us off, I made Angela Shelf MedearisвЂ™s Baked Macaroni and Cheese from her book, вЂњThe New African-American KitchenвЂќ published by Lake Isle Press. We had banana pancakes and bacon for breakfast one day and eggs Benedict the next. I took a trip out of the City with friends last week that was basically about lazing around the house and enjoying the view of the mountains, cooking, and eating. So is it worth the time to bake macaroni and cheese from scratch? I say the answer to that question is definitely yes. ItвЂ™s also fairly easy to do a stovetop version, like this one from Smitten Kitchen or this from J. Mac and cheese is pretty hard to mess up, so no one in my family had any complaints. My momвЂ™s mac and cheese of choice was a Banquet frozen dinner. I had my share of macaroni and cheese growing up, but I am not sure if it was ever homemade.

Baked macaroni and cheese with milk