Note: Just reading the recipe will make you gain five pounds.
Stuff you need:
- 16 oz elbow macaroni
- 1/2 Cup (2 sticks) butter
- 8 oz supermarket "Cheddar" (that yellow shredded stuff)
- 8 oz or so freaking' Razor Sharp "wow, what is this feeling in my jaw hinges" cheddar - the kind of stuff that makes you think twice about what so-called "Cheddar Cheese" is - run this through the cheese grater. You want stuff that puts hair on your chest, not that wimpy yellow crap.
- 1x 5oz can of evaporated milk.
- 2 eggs. Beaten like they owe you money
- 1x 10.75oz can condensed Cheddar cheese soup - get the Campbells stuff - hell, why not…
- Some reasonable amount of bread crumbs. Use "Planko" or "Seasoned" or whatever is the trendy mix at the time. I use "Plain".
Process
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes or so. Drain and leave it in it's big-ass saucepan. Turn off the heat.
- Add 2x sticks (1/2 cup) butter. Let melt, mixing occasionally - if you turned off the heat the butter will melt without burning anything.
- Whisk evaporated milk and eggs together in a bowl until smooth while you are waiting for the butter to melt. Stir this mess into pasta mixture.
- Dig out the soup into your pasta mess. It's thick stuff. Work it.
- Mix the soup and all the cheese into the pasta/butter matrix. Mix it all up, mix it good, make it a gooey mixed up mixture.
- Spread this gooey mess out in 2x 8x8" pans or however the math works out. Whatever. It's wing in mac and cheese. Figure it out.
- Sprinkle some amount of your trendy bread crumbs on top. The ideal amount is enough to cover it completely without any loose bits. Shake it baby, make them well distributed.
- Bake in conventional oven at 350 degrees F for 45 minutes to 1 hour, depending on taste, oven issues and such. you will know when it's right based on what you put it in and how it looks.
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