I love Mac and Cheese. I've tried all kinds of recipes over the years, but none of them were really quite right, no matter how much cheese and other good things I put in. So, I quizzed my mother-in-law on how she makes hers...and have discovered that her rather unconventional method and one secret ingredient makes an outstanding Mac and Cheese. If you're lucky enough to have a pan that can go from stovetop to oven you can actually make this all in one pot. If not, you just need one pot and one pan. Seriously, give it a try, you will not be disappointed!
Revolutionary (to me anyway!) Mac and Cheese
Take a large pot, and fill it with about 1/3 of the amount of water you normally would for boiling pasta.
Bring to boil. Add salt and a tablespoon of butter.
Add one package of your preferred pasta shape. I like rigatoni myself.
Boil til al dente, stirring occasionally….the water level should be a little below the top of the pasta. DO NOT DRAIN THE PASTA.
Add about 2/3 of a can of evaporated milk. Continue to cook (although you should turn down the heat some…enough that it’s still bubbling, but not a hard boil.
Add about 2/3 of a pound of grated or cubed sharp cheddar cheese. Stir while the cheese melts. Cook a couple minutes more so the sauce is getting a little thicker .
Add salt, pepper to taste. I like to add a couple healthy dashes of hot sauce too.
Pour into a pan, top with the remaining 1/3 lb of cheddar cheese. The mix will still be pretty wet at this point.
Bake at 350, for about 45 minutes, until it has set up, and the edges start to brown.
Let cool and enjoy!
Note: Times vary…the more you cook the sauce down on the stovetop, the less time it needs in the oven, and vice versa. So it could range from 30 minutes to an hour. Just go by the look of it.
Revolutionary (to me anyway!) Mac and Cheese
Take a large pot, and fill it with about 1/3 of the amount of water you normally would for boiling pasta.
Bring to boil. Add salt and a tablespoon of butter.
Add one package of your preferred pasta shape. I like rigatoni myself.
Boil til al dente, stirring occasionally….the water level should be a little below the top of the pasta. DO NOT DRAIN THE PASTA.
Add about 2/3 of a can of evaporated milk. Continue to cook (although you should turn down the heat some…enough that it’s still bubbling, but not a hard boil.
Add about 2/3 of a pound of grated or cubed sharp cheddar cheese. Stir while the cheese melts. Cook a couple minutes more so the sauce is getting a little thicker .
Add salt, pepper to taste. I like to add a couple healthy dashes of hot sauce too.
Pour into a pan, top with the remaining 1/3 lb of cheddar cheese. The mix will still be pretty wet at this point.
Bake at 350, for about 45 minutes, until it has set up, and the edges start to brown.
Let cool and enjoy!
Note: Times vary…the more you cook the sauce down on the stovetop, the less time it needs in the oven, and vice versa. So it could range from 30 minutes to an hour. Just go by the look of it.
