Ingredients for All American Macaroni And Cheese
- Elbow Macaroni
- 2 tablespoons butter
- 2 cups shredded cheddar cheese
- 1 large egg, lightly beaten
- 1/2 cup evaporated milk
How to Make All American Macaroni And Cheese
- Cook 1 pound elbow macaroni according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
- While the pasta is cooking, melt 2 tablespoons of butter in the same pot over very low heat.
- Return the drained pasta to the pot. Stir to coat with the melted butter.
- Reduce heat to low. Add 2 cups of shredded cheddar cheese, 1 large beaten egg, and 1/2 cup of evaporated milk.
- Stir constantly until the cheese is melted and the sauce is smooth and creamy. Add a splash of reserved pasta water if needed to reach desired consistency.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Serve immediately and enjoy your cheesy masterpiece!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
8g
Fat
123g
Carbs
22g