Things You'll Need:
- 1/2 lb Pasta (traditionally elbow macaroni, but any short pasta will do)
- 4 tbsp butter
- 2 eggs
- 6 oz milk
- 3/4 tsp mustard
- 10 oz shredded cheese
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Step 1
Prepare pasta in a large pan according to the directions on the box. You want it al dente, not soft.
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Step 2
While the pasta is cooking, whisk together the eggs, milk, mustard and any other seasonings you might want to add (A little parsley or dill, for example, or even hot sauce).
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Step 3
This is also when you want to shred your cheese. (Yes, you can buy it pre-shredded, but why would you want to do that?) You want a good cup, cup and a half of cheese when you're done--or more to suit your own taste.
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Step 4
When the pasta is ready, drain it. Return it to the pot, adding in the butter to coat the pasta. If using stick margarine, cutting it into individual tablespoon size dabs speeds this process up and coats better.
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Step 5
Add in the milk and egg mix, over low heat. Stir in the cheese. Continue to cook the mix over low heat, stirring, for three minutes.
Comments
loriforr said
on 9/17/2008 I just taught a class making traditional Macaroni and Cheese ( with bechamel base, not eggs) and we picked four different cheeses for 4 variations; sharp cheddar, extra-extra aged gouda with mushrooms, asiago with sundried tomatoes, and provolone with prosciutto and peas. The second we added the provolone to the bechamel, it tightened up and got rubbery. Virtually inedible. No excess heat was added as the bechamel had just been cooled down by straining. What gives? It was a young american Provolone. Anyone else ever had that experience? Rather embarrassing, being the cooking teacher and all.......