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Quick and Easy Stovetop Mac and Cheese
from pbs.org, serves 8-10 as a side dish
I have tried making home made mac & cheese on many occasions, using different recipes (including the de-luxe Martha Stewart version, which is to-die-for), in the hopes of winning my kids over to mom’s version. But they always prefer the box. Can anyone relate? I recently discovered this recipe and am trying it out soon in hopes of pleasing my younger crowd. Fingers crossed! I hope some of you will also give it a try the next time your children ask for this classic kid comfort food, and let us know how they liked it!
Ingredients
8-ounces dry pasta (elbow, shells, bow-tie, etc)
3 egg yolks
1 cup half and half
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon yellow mustard
4 tablespoons melted butter
8-ounces cheddar, shredded
Instructions
Prepare the pasta al-dente (soft but slightly firm) according to the package instructions in a large pot of boiling salted water.
While the pasta is cooking, blend the egg yolks, half and half, salt, pepper, and yellow mustard on a medium-high speed for 5 seconds. With the lid removed, turn the blender on the lowest speed. In a steady thin stream, slowly pour the butter into the blender. Once all the butter has been added, turn the blender off. If you don't have a blender, you can whisk the ingredients by hand.
After the pasta is done cooking, quickly drain the pasta and return it to the pan reducing the heat to the lowest setting.
Stir in the sauce followed by the cheese. Continue to the stir the pasta until the cheese has melted and the pasta is creamy and cheesy.
Serve immediately.
