I’ve been making Mac n cheese for the last three nights in a row and plan on making a couple more batches this weekend. I’ve been chasing a combination of recipes that will produce an epic final product. It seems fairly straight forward but it’s not. Making decent Mac is easy. Making the perfect Mac is like chasing a unicorn for me.
There are so many variables. Different cheeses, different dairy types, different seasonings, different toppings. Then the ratios of noodle to cheese to dairy to fats to seasonings.
I feel like this recipe is getting very close for my personal taste. Next time I might add a little more cheese.
Recipe:
2 cup uncooked noodles
1.5 cup fresh graded sharp cheddar
1.5 cup Monterey Jack fresh
1 cup mozzarella fresh
1/2 t pepper
2 t salt
1 Serrano pepper sliced
2 eggs
1/2 stick butter
1 12oz can evaporated milk
Crushed ritz
Boil noodles al dente with 1 t salt, strain and immediately put back in non stick pot. Mix in butter until melted, mix in salt and pepper, mix in graded cheeses, mix in evaporated milk, mix in 2 eggs and Serrano pepper. This whole time I’m turning the burner off and on so the mixture stays just hot enough to melt ingredients. DO NOT simmer. Pour in greased cast iron pan and top with shredded cheddar and crackers. Bake or grill indirect at 350 for 40 minutes.
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