Happy Monday Friends!
Post-holiday Monday’s are rough, aren’t they? I have laundry up to my eyeballs and tired kids who still seem to be coming off their sugar high. The last things that I want to do it think about dinner because all I really want is a popsicle, some leftover parade candy, and maybe a slice of pie. If you are in the same boat then I have a great recipe for easy homemade macaroni and cheese for you today. It’s so simple, it’s one of my kids’ very favorite dishes, and you probably have everything on hand to make it. I love that this recipe is just real food – noodles, cheese, milk, eggs… no odd little packets of neon orange powder with strangely slimy “noodles” in sight. I’m not saying it’s healthy but it’s so much better than the blue box counterpart. Do yourself, and your family a favor, and make this for dinner tonight. Add a side of fresh peas and some watermelon and you have yourself a delightful meal done in about 25 minutes.
The recipe comes from The America’s Test Kitchen Family Baking Book. It’s tried, true, and tastes great! The recipes actually been floating around the blog for a few years and I just retook the pictures so I thought I’d re-share it. I started making this mac-n-cheese ages ago and now it’s just normal. Throw in the noodles, add the milk, eggs, and cheese after they done, and stir. It really takes no time and tastes like real food. Once you get into the habit of making this easy meal you’ll never make another
- 3 cups macaroni or medium sized shell noodles
- 2 eggs
- 1 (12 ounce) can evaporated milk
- 1/4 teaspoon dry mustard
- salt and pepper
- 4 Tablespoons butter
- 3 cups cheddar, shredded (the sharper the better, I like Cabot Seriously Sharp)
- Bring 2 quarts of water to a boil in a large pot, stir in noodles and cook until almost tender.
- Meanwhile, mix together the eggs, half of the evaporated milk, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted.
- Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creaming, about 5 minutes.
- Season with salt and pepper to taste.
The cheese sauce is a bit soupy right after making. You can either let it stand for 10 minutes before serving or just give your family spoons and serve it in a bowl. The sauce does thicken as it cools and as the macaroni absorbs it.
Here are a few other quick pasta dishes on Bless this Mess that we love:
Creamy Pasta with Peas and Bacon
Linguine Rose with Shrimp
Garden Vegetable Pasta
Creamy Chicken and Bacon Pasta
And they all go perfectly with this amazing Rustic Italian Bread
Hope you had a great weekend! Thanks so much for be here. I like you.