Custard-Style Macaroni 'n' Cheese
7 ounces large elbow, macaroni (about 2 cups)
4 tablespoons unsalted butter, cut into small pieces
2 large eggs
2 cups whole milk
1 teaspoon Dijon mustard
6 ounces cheddar cheese, shredded
6 ounces American cheese, shredded
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1. Bring a large pot of salted water to a rolling boil. Cook macaroni until
tender but al dente, or still firm to the bite. Meanwhile, in a medium-sized
bowl using a wire whip, beat eggs briefly to break up. Whisk milk, Dijon
mustard, salt, and pepper with eggs beating until blended, about 20 to 30
2. Drain cooked macaroni. Return macaroni to large pot set over medium heat and
using a wooden spoon stir butter into hot macaroni to melt. Add egg mixture and
cheeses to macaroni and, stirring constantly, bring the mixture just up to a
simmer, 5 to 8 minutes, but do not let it boil. Pour cooked macaroni and cheese
mixture into a 2-quart buttered casserole dish. Top with crushed cracker or
breadcrumb mixture (see note below), if desired. Bake uncovered, in a 400 degree
F oven for 25 minutes or until heated through.
Makes 4 to 6 servings.
To make ahead: Chill mixture after turning into casserole. Sprinkle with crumbs
and bake in a 400 degrees F oven for 45 minutes or until heated through.
To prepare crumb topping: Using finely ground cracker crumbs, fresh bread
crumbs, or evenly finely ground corn or tortilla chips, combine 2/3 cup crumbs
with 2 tablespoons unsalted butter melted. Season mixture to taste with salt and
pepper. If desired, stir in 2 tablespoons Parmesan cheese.
AUTHOR: Lori A