Prep 25 mins
Cook 45 mins
This macaroni and cheese is more of a custard type. My family has been using this recipe for a long, long time.
- Cook macaroni in water until tender.
- Drain thoroughly.
- Stir in butter and egg.
- Mix mustard and salt with 1 Tbsp. HOT water, and add to milk.
- Add cheese (saving some for top) to milk.
- Pour macaroni into a buttered casserole and add milk/cheese mixture.
- Sprinkle top with reserved cheese.
- Bake at 350º for approx. 40 minutes, or until custard is set and top is crusty.
Exactly what we were looking for. The custard was firm without being dry. Not a bit stringy. To ensure that the cheese and egg would be distributed event I warmed the milk and butter, added the cheese, allowed it to melt, then I used the standard custard method where you add some of the warm liquid to the egg while stirring then add the mixture back into the pot and whisk until it starts to thicken (don't let it boil). Then I added the pasta, gave it a stir and baked it for 40 minutes, covered for the first 25 minutes. Never being able to leave well enought alone, I did a second batch, added another egg and used montery jack and mozzarella cheese. The custard firmed up a bit faster and it was very creamy tasting, was excellent with a sprinkle of parmesian and some pepper. I think next time I'll try some american blended with the mozzarella.
Miss Annie, what a deliciously simple recipe for Marcaroni and Cheese! It made an excellent crispy top, which is my favorite part, and of course the flavor was superb! Thank you for an excellent new recipe!
This made the best macaroni & cheese that I have had in a long time.the only thing I would do next time...just a little less macaroni..it was a little dry..but great flavor..