Custard Mac & Cheese
This version uses eggs, has a firmer texture, and doesn’t feel quite so rich.
- 8 oz. dried elbow macaroni
- 2 1/2 c. (10 oz.) sharp Cheddar, shredded
- Salt and pepper
- 2 eggs
- 1 1/2 c milk
- » Cook macaroni in boiling, salted water, until al dente. Drain.» Return macaroni to pan, and toss with butter until melted.» Beat together milk and eggs. Pour into a large saucepan, and put on Medium-low heat.» Stir half of cheese into milk. Cook, whisking, until cheese is melted and mixture is smooth.» Add macaroni and rest of cheese. Cook, stirring frequently, until cheese is melted and sauce is creamy.» Season with salt and pepper, and serve immediately.