STOVE TOP MAC-N-CHEESE

1.    INTRODUCTION

Mac-n-cheese is a French dish that was brought to England in the 14^th century. The first modern recipe for the dish was included in a 1969 book The Experienced French Housekeeper. Traditionally, if you melt cheese you experience the problem: the cheese separates into a greasy oil slick that no amount of stirring will restore. This issue is worked around by making a Mornay sauce, which combines the cheese with a cooked mixture of flour, butter and milk.

2.    MATERIALS AND METHODS

Materials:

·      ½ LB elbow macaroni

·      4 tbs. butter

·      2 eggs

·      6 oz. evaporated milk

·      ½ tsp. hot sauce

·      1 tsp. kosher salt

·      Fresh black pepper

·      ¾ tsp. dry mustard

·      8 oz. sharp cheddar, shredded

Equipment:

·      Stock pot

·      Cheese grater

·      Knife

·      Measuring spoon/cup

Preparation:

1.     In a large pot of boiling salted water, cook the pasta to al dente and drain.

2.     Return to the pot and melt in the butter. Toss to coat.

3.     In a separate bowl, whisk together eggs, milk, hot sauce salt, pepper, and mustard.

4.     Stir into the pasta and add the cheese.

5.     Over low heat continue to stir for 3 minutes or until creamy.

3.    RESULTS AND DISCUSSION

The macaroni-n-cheese turned out well.

4.    CITATION

In-class recipe