Erica's Macaroni and Cheese

 My dream mac and cheese has a sturdy noodle, coated in a rich cheese sauce that stays creamy even as it cools, I want it to taste cheesy without making me feel like I'm gnawing on a hunk of cheddar. And it would reheat beautifully. I'm crispy top vs cheesy top agnostic, but I have *feelings* about the sauce.

Turns out, building the sauce in a carbonara-esque manner - with tempered eggs and pasta water - makes that mac dream come true.

Ingredients:


1lb macaroni or cavatappi noodles

1 whole egg + 2 egg yolks

2 cups heavy cream

1 tsp mustard

1 tsp Tony Sacheres

1 cup of reserved pasta water

4 TBS butter

8oz sharp cheddar, shredded

8oz monterrey jack, shredded

4 slices American cheese

Topping of choice (Ritz+butter, cheese)

  • Cook noodles in salted water until al dente, reserve 1 cup of pasta water

  • Meanwhile, warm cream, mustard, and Tony’s in a medium saucepan over medium heat, add reserved pasta water

  • Drain noodles, place in a 9x13 pan, and immediately coat with the butter

  • In a medium bowl whisk the egg and yolks well, then stream in hot cream mixture a tablespoon at a time, until you can touch the outside of the bowl and the eggs are warm

  • Stir the eggs into the cream mix, remove from the heat, and add the cheeses. Stir until the cheese is completely melted.But DON'T put it over direct heat, or you'll end up curdling your sauce.

  • Pour the cheese sauce over the buttered noodles

  • Either top with extra shredded cheese, or with a mix of Ritz Cracker crumbs or Panko and butter. Dealer’s choice.

  • Pop into the oven, on the top rack, at 375 for 10 minutes, then on broil for 2 minutes. We're only leaving it in long enough to finish the pasta and toast the top. Rest it for 5-10 minutes before digging in.

Erica Wilkinson