Blue Box Mac & Cheese
Several attempts yielded thick and dry results. 20 tries later I finally got it. This recipe makes a creamy sauce that is smooth and velvety without being gummy.
They are used to the thinner sauce, right?
- 1/2 lb
- macaroni, elbow
- 8 oz
- evaporated milk
- 1/2 tsp
- hot sauce
- 3/4 tsp
- ground dry mustard
- 10 oz
- sharp cheddar - shredded - not aged
- 1 tsp
- fresh ground pepper
How to Make Blue Box Mac & Cheese
- 1Cook pasta per box instructions. Don't forget to salt the water.
- 2Meanwhile, whisk all ingredients but the cheese until blended. When pasta finishes cooking, strain and return to the pan. Pour egg mixture over and stir in the cheese over low heat until melted. Pepper to taste.