There is an on-going joke in this house that if something is really good, then you better enjoy it because chances are if it just came out of my head I will never be able to make it again. I just get so excited and start throwing things into the mix and at the end I'm left wondering what the actual ingredients were.
So I have made a conscious effort to start writing while I cook, and boy am I glad I did. I will be the first one to say "I hate home made mac and cheese". Blame it on the fact that growing up mama always cooked velveeta cheesey shells so that was just what I was use to. With home made mac, you don't have that great drippy melty over processed cheese flavored sauce, and that was my favorite part!! I knew there had to be a way to bring creamy and cheesey (through and through, not just on top) to the home made mac and cheese, and I found it. For this certain recipe I used cheddar and gouda. But that is just because we had cheddar and gouda in the fridge. Today there is colby, monterrey jack and butterkase in the fridge and I would also recommend those cheeses, it is really just whatever you have on hand.
So here it is.... without further adieu..... the world's best macaroni and cheese, cross my heart and hope to die.
World's Best Macaroni and Cheese
recipe by me
3/4 cup elbow mac - season your boiling water with 1/4 tspn salt
1 tblspn butter
2 eggs
1 & 1/2 cup milk
1/2 tspn salt
1 tblspn flour
1 cup shredded cheddar
1/2 cup shredded gouda (if you use smoked gouda, the end result will have a "bacon-y" taste)
3 triangles laughing cow, swiss - sliced (i would stick to always using swiss)
boil your noodles in the salted water. preheat your oven to 350* and use it to melt the butter in a medium casserole dish. whisk together the eggs, milk, salt and flour in a large mixing bowl. stir in the cheeses. when the noodles are finished, drain them and put them into the mixing bowl with the cheese mixture, stir around until the heat starts to melt the cheeses a little. pour it all into the dish with the melted butter, and sprinkle a little extra cheddar on top. bake uncovered for 35-40 minutes, or until the center is no longer liquid.
~~~~~
Be prepared to get the urge to cry, sing, laugh, moan with pleasure, and possibly even the desire to slap yo mama! IT'S THAT GOOD!
8 comments:
Wow Dela! You sound just like me. I am ALWAYS creating thing and I have NO idea what I just put into it! That is partly why I started to blog. But the really amazing thing is that I was thinking about posting about Mac and Cheese myself. It is really just as simple as a box of Kraft. And mine is nearly identical to yours. I haven't ever added eggs though. But I put in "whatever" cheese is around AND Laughing Cow swiss wedges! They just add the best creamy texture. It cracks me up that you do that too.
the laughing cow truly made this dish!! it melted all around the noodles and ohhhhhh man! my husband and i just set there saying "did you eat the part around the noodles" "ohhhh yes i did"
we were loving it! im glad someone else knows the secret to amazing mac n cheese!!
This sounds great and I fully expect to see it at our next work luncheon! I would probably put a little cayenne pepper in mine to spice it up though. :)
Aww this looks just like the mac & cheese my mom used to make as a kid! However, I have a serious aversion to laughing cow - I really don't like the taste. Is it noticeable in the dish? Or used primarily for creaminess.
hmmm.... to me it just adds creaminess. maybe if you substitued 3 heaping tablespoons of whipped cream cheese for the 3 LC triangles, it would yield the same results without the possibility of you finding the taste in there :) because i really.... really....REALLY need you to eat this macaroni and cheese!
Woman! You are hilarious and I must haunt your blog forever! Thanks! (I know Paige and Anne Marie, btw). Nice to meet you...
Glad I found your blog! Love to have new recipes. I cannot come up with recipes on my own. they have to be "step by step" for me! Thanks!
Tag, you're it! I tagged you for a meme. You can read about it here:
http://myburnttoast.blogspot.com/2008/04/little-about-me.html
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