Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking. It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking. This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.
Provided by Amanda Hesser
Categories dinner, weekday, casseroles, editors' pick, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm.
- In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix well and set aside.
- In a large pot, bring 8 cups of water to a boil. Add 1 1/2 teaspoons of salt and the macaroni. Cook until almost tender but still a little firm to the bite. Drain and transfer to preheated dish. Stir in remaining 4 tablespoons of butter.
- In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, 1/2 teaspoon salt, the black pepper and the mustard mixture. Mix well. Pour egg mixture over macaroni. Add 3/4 of the cheese, and stir until thoroughly combined and cheese starts to melt.
- Place dish of macaroni and cheese in the oven, and bake for 5 minutes. Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese. Stir well, and return pan to oven. Bake 5 minutes longer, remove pan from oven, and stir thoroughly. If mixture does not look moist and creamy, add a little more of the milk and cheese. Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.
- While macaroni is baking, add pan of bread crumbs to oven. Bake until bread crumbs are toasted and golden brown, 10 to 15 minutes. Remove from oven and set aside. When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 14 grams, Carbohydrate 72 grams, Fat 42 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 23 grams, Sodium 829 milligrams, Sugar 12 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #side-dishes #eggs-dairy #pasta #easy #beginner-cook #cheese #one-dish-meal #inexpensive #pasta-rice-and-grains #elbow-macaroni #penne #pasta-shells
You'll also love
Sanan CH
[email protected]This macaroni and cheese recipe is a true classic. It's simple to make, but the results are always amazing. The cheese sauce is rich and creamy, and the pasta is cooked perfectly. I love the addition of bread crumbs on top, which gives the dish a nic
Teni Fashola
[email protected]I made this recipe for a potluck dinner and it was a huge hit! Everyone raved about how delicious it was. The cheese sauce was perfectly creamy and cheesy, and the pasta was cooked perfectly al dente. I will definitely be making this recipe again.
Elie Barnes
[email protected]This mac and cheese is the ultimate comfort food. It's cheesy, gooey, and oh-so-satisfying.
Razipoor Razipoor
[email protected]I've tried many macaroni and cheese recipes over the years, but this one is by far my favorite. The combination of cheeses is perfect, and the addition of Dijon mustard gives it a nice tang. The pasta is cooked perfectly and the sauce is creamy and s
Sirri Mah Ndoh
[email protected]I was looking for a macaroni and cheese recipe that was easy to make and didn't require a lot of ingredients. This recipe fit the bill perfectly. It was simple to follow and the ingredients were all easy to find at my local grocery store. The final d
Lynda Egboo
[email protected]This is the best mac and cheese I've ever made. It's cheesy, creamy, and so flavorful.
Fatima Adnan
[email protected]This macaroni and cheese recipe is a true labor of love. It takes a bit of time to make, but the results are absolutely worth it. The cheese sauce is made with a combination of three different cheeses (cheddar, Gruyère, and Parmesan), which gives it
Elvis Sewornu
[email protected]I'm not usually a fan of macaroni and cheese, but I have to say, this recipe is pretty amazing. The cheese sauce is perfectly creamy and cheesy, and the pasta is cooked just right. I especially liked the addition of the breadcrumb topping, which gave
zouna 8
[email protected]This mac and cheese is so good, it's dangerous!
Sharif Ochieng
[email protected]I'm a bit of a mac and cheese snob, but this recipe has definitely earned a spot in my top five. The cheese sauce is incredibly smooth and flavorful, and the pasta is cooked perfectly al dente. The addition of bacon and peas adds a nice savory touch.
Dawn Phone
[email protected]I made this recipe for a potluck dinner and it was a huge hit! Everyone raved about how delicious it was. I especially liked the fact that it can be made ahead of time and reheated, which made it really convenient for my busy schedule.
Alizey shah
[email protected]This mac and cheese is the ultimate comfort food. It's cheesy, creamy, and oh-so-satisfying.
Md Morsalin
[email protected]I've been on the hunt for the perfect macaroni and cheese recipe for years, and I can confidently say that this is it. The combination of three different cheeses (cheddar, Gruyère, and Parmesan) creates a complex and flavorful sauce that is simply ir
Akbor Opu
[email protected]I was pleasantly surprised by how easy this recipe was to follow. Even as a beginner cook, I was able to create a delicious and comforting dish that my whole family enjoyed. The instructions were clear and concise, and the ingredients were easy to fi
Polar Pop
[email protected]OMG! This is the best mac and cheese I've ever had. 10/10!
Jacky Paalisbo
[email protected]This macaroni and cheese recipe is an absolute winner! I've tried countless recipes over the years, but this one takes the cake. The secret ingredient, Dijon mustard, adds a subtle tanginess that elevates the dish to a whole new level. The combinatio