Mac and Cheese
Mac and cheese has always been a favorite in my house. My kids love it, my husband loves it and I love it. There are some days when I really crave mac and cheese an I’m a big fan of a recipe Lottie Hildefort shared with me years ago.
If there were a prize for necessity being the mother of invention, I would win it.
Take today, for instance. I wanted to make Lottie Hilgefort’s crockpot macaroni and cheese. It calls for 2 eggs. Well, my “girls”/chickens must be on strike because I only retrieved one egg from the nest this morning. I needed 8 oz. macaroni (2 cups) and had 1 cup left in the pantry. Then I couldn’t find my crockpot. I remembered I left it at my sister’s house. But I really wanted that mac & cheese, so I improvised. I made it on top of the stove, with two kinds of pasta and with only one egg. The result? A pot of cream, cheesy, tummy pleasing goodness. Another culinary discovery!
Mac and Cheese, Two Ways
8 oz. dry elbow macaroni or other short pasta, cooked (2 cups)
12 oz. evaporated milk
1 egg (Lottie uses 2)
4 cups extra sharp or sharp cheddar cheese, shredded
Salt and pepper
Stovetop mac and cheese: Keep macaroni warm. In large pan over low heat, whisk together milk and egg. Stir in cheese and cook just until cheese melts. Add macaroni and stir to blend. Season to taste.
Crockpot mac and cheese: Mix everything in crockpot except 1 cup cheddar. Sprinkle that on top. Cook on low 3-4 hours (check after 3) and don’t stir or remove lid during cooking.
Tip from Rita’s kitchen:
Evaporated milk: For this mac and cheese recipe I use a house brand, like Kroger, works well and is less expensive than national brands.
Shredded or bar cheese? I like to shred my own for mac and cheese since it doesn’t have any anti-caking agents that shredded cheese has and I think the flavor is superior. But that’s up to you and how much time you have, as already shredded works well, too.