Tom has been blogging for, what, five days?, and already he is presenting what he says is the best mac and cheese recipe ever.
Dried mustard? Hot pepper sauce? Eggs?!?
If he'd gone all nutmeg on me I would have telephoned the Brooklyn Police to have him hauled away, but as it is I'm left thinking there's something funny in that Hudson River water they drink out there.
Because I am that kind of friend I will inform Tom that the best mac and cheese ever can be found in Issue 3 of Martha Stewart's Everyday Food magazine (May/June 2003).
- 1 pound shredded white cheddar cheese
- 8 ounces cream cheese
- 1 1/4 cups whole milk
- 1 tablespoon melted butter (plus more for greasing baking dishes)
- 1/2 pound elbow macaroni
- 1/4 cup storebought or 3/4 cup homemade bread crumbs
- salt and pepper
1. Preheat oven to 400 degrees. Butter four 14-ounce ovenproof dishes. In a small bowl, toss 1 tablespoon of melted butter with breadcrumbs and 1/4 cup cheddar.
2. Cook macaroni; drain.
3. In a large saucepan over medium heat, bring milk to a boil. Reduce heat to medium-low; add cream cheese, cut into cubes. Stir until melted, 2 minutes. Gradually stir in the remaining cheddar until melted, 5 minutes. Add the cooked pasta, salt and pepper. Toss to combine.
4. Divide the mixture among prepared dishes. Bake until bubbling, 10 minutes. Remove from the oven; sprinkle with the breadcrumb mixture. Bake until golden, 10 minutes more.
Ok, so the recipes do share the preposterous level of cheese (3/4 pound against 1/2 pound macaroni). And here the whole milk and cream cheese take the place of Tom's evaporated milk and extra butter.
I still don't get what's with the eggs. Just make carbonara for crying out loud.