Oh Lawd Mac n' Cheese
My recipe from justkitchin
Ingredients
- Makes \~4 servings*
- Pasta
- 2 tablespoons of neutral oil
- 8 oz brick of extra sharp cheddar cheese
- 12 oz can of evaporated milk
- 1 teaspoon of salt
- pinch of cayenne pepper
- pinch of white pepper
- 2 pinches of dried mustard powder
- 1/2 tablespoon of butter
- Optional: 1/2 teaspoon of unassuming vinegar (white or unseasoned rice vinegar are two options).
Method
- 1
Bring a pot of salted water to boil over high heat. Add your pasta to the pot.
- 2
Add 2 tablespoons of oil to a separate medium sauce pot and set to low heat. Optional: add 1 tsp of annatto seeds and heat until the oil is colored crimson. Removes seeds after a few seconds.
- 3
Grate an 8 oz brick of extra-sharp cheddar cheese and add to pot.
- 4
Pour a 12 oz can of evaporated milk into the pot.
- 5
Add salt and all your spices.
- 6
Once the mixture is hot and all the cheese is dissolving, use a hand blender to emulsify it all into a creamy sauce. If you don’t have a hand blender, you can poor it into a counter-top blender or perhaps use a whisk. Optional: if you find that the sauce is missing some “zing”, add a 1/2 tsp of vinegar.
- 7
Once the pasta is cooked through, strain with a colander and set under the faucet of your sink. Wash away the excess starch with hot water.
- 8
Add a portion of your cooked pasta into the cheese sauce. Mix and add more pasta if needed. Mix in a tab of butter to smooth out the flavors. Season to taste.
- 9
For optional breadcrumb topping: 1) melt butter in pan on medium-low heat, 2) add panko and salt, 3) toast until golden brown.
- 10
Pour the ooey-gooey goodness into a heated bowl. Dust with breadcrumbs if using. Bask in its glory. Eat with fork or spoon - whatever floats your boat.
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