Monday, January 20, 2014

Stove-Top Mac & Cheese

  • 8-ounces dry pasta (elbow, shells, bow-tie, etc)
  • 3 egg yolks
  • 1 cup half and half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon yellow mustard
  • 4 tablespoons melted butter
  • 8-ounces sharp cheddar cheese, shredded (not preshredded because that is coated in cellulose powder which they make from wood)

  1. Prepare pasta according to instructions on box, cook to al dente
  2. While pasta is cooking combine egg yolks, half and half, salt, pepper, mustard in a blender. Mix on medium low speed about 5 seconds. Slowly add the butter to the mixture while you continue to blend it on the lowest setting. 
  3. Drain pasta and put it back in the pot
  4. Add the sauce mixture to the pasta and stir
  5. Add the shredded cheese and stir until it's melted and combined
  6. Add more salt to taste


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