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Quick Mac And Cheese
Lightly creamy and not too cheesy. This is the way I like Mac And Cheese. Macaroni And Cheese is satisfying to eat but as it is conventionally made with a bechamel/white sauce - butter, flour and milk - it can get heavy going after a while. This recipe is an alternative to a flour based sauce. I use evaporated milk.
Having reservations? Cook's Illustrated, shares the same idea as I do. The editors, their team of chefs, food scientists and tasters had tested and retested recipes for Mac And Cheese and then developed a recipe that uses evaporated milk as well.
Why stand over a hot stove stirring away to make a roux (stirring flour into melted butter) and then a sauce (adding milk and cheese gradually) if you don't have to?
If you do not cook the roux far enough, the sauce will taste raw and there is that fear of the sauce becoming grainy because of that or because you added the cheese into a sauce that was too hot, too quickly or ...
Why bother with the hassle and unpredictability? Using evaporated milk will help prevent these issues and the Mac And Cheese will still taste like Mac And Cheese, and a good one too. There will be no gritty texture, raw taste and no, it will not be sweet or taste like dessert. The bonus? It is way quicker to prepare and put on the table!
QUICK MAC AND CHEESE
For the macaroni
4 oz (113g) macaroni
You could use gluten free pasta to make the Mac And Cheese entirely gluten free.
Quick Mac And Cheese
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Lightly creamy and not too cheesy. This is the way I like Mac And Cheese. Macaroni And Cheese is satisfying to eat but as it is conventionally made with a bechamel/white sauce - butter, flour and milk - it can get heavy going after a while. This recipe is an alternative to a flour based sauce. I use evaporated milk.
Why stand over a hot stove stirring away to make a roux (stirring flour into melted butter) and then a sauce (adding milk and cheese gradually) if you don't have to?
If you do not cook the roux far enough, the sauce will taste raw and there is that fear of the sauce becoming grainy because of that or because you added the cheese into a sauce that was too hot, too quickly or ...
Why bother with the hassle and unpredictability? Using evaporated milk will help prevent these issues and the Mac And Cheese will still taste like Mac And Cheese, and a good one too. There will be no gritty texture, raw taste and no, it will not be sweet or taste like dessert. The bonus? It is way quicker to prepare and put on the table!
QUICK MAC AND CHEESE
Prep:
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10 minutes
|
Cook: | 10 minutes |
Inactive: | - |
Level: | Easy |
Serves: | 2 |
Oven Temperature: | - |
Can recipe be doubled? | Yes |
Make ahead? | Keeps refrigerated up to 2 days. |
Just the ingredients
For the macaroni
4 oz (113g) macaroni 4 cups (1 litre) water 1 teaspoon salt For the sauce 4oz (113g) grated sharp cheddar 1 oz (28g) grated Parmesan 5/8 cup (147ml) evaporated milk 1 large egg (1/4 cup) 1 teaspoon mustard (either powdered or paste) Hot sauce/chilli powder to taste Black pepper to taste
For the topping (optional)
2 Tablespoons (1oz)(28g) butter
1/4 cup Panko (Japanese bread crumbs)
|
4 oz (113g) macaroni
You could use gluten free pasta to make the Mac And Cheese entirely gluten free.
4 cups (1 litre) water
1 teaspoon salt
For the sauce
For the sauce
4 oz (113g) grated sharp cheddar
Reserve 1 Tablespoon of cheddar.
Use sharp cheddar as it provides a more definitive flavour. The taste of regular cheddar gets lost once it is mixed in with the evaporated milk.
Not all cheeses melt well. Refer to 'Tip' section below to find out more and a few suggestions.
Reserve 1 Tablespoon of cheddar.
Use sharp cheddar as it provides a more definitive flavour. The taste of regular cheddar gets lost once it is mixed in with the evaporated milk.
Not all cheeses melt well. Refer to 'Tip' section below to find out more and a few suggestions.
1 oz (28g) grated Parmesan
Grate it finely and do not use too much Parmesan. It will be hard to melt it in. Omit and use all cheddar if you like.
Grate it finely and do not use too much Parmesan. It will be hard to melt it in. Omit and use all cheddar if you like.
5/8 cup (147ml) evaporated milk
Reserve 1 Tablespoon of milk.
1 large egg lightly beaten (1/4 cup)
1 teaspoon mustard (either powdered or paste)
Hot sauce/chilli powder to taste
I use Tabasco.
Hot sauce/chilli powder to taste
I use Tabasco.
Black pepper to taste
For the topping (optional)
2 Tablespoons (1oz)(28g) butter
2 Tablespoons (1oz)(28g) butter
1/4 cup Panko (Japanese bread crumbs)
Method
Bring the 4 cups of water to a boil in a pot on high heat.
Bring the 4 cups of water to a boil in a pot on high heat.
In the meantime, combine in a bowl, the cheeses (reserve 1 Tablespoon of cheese), evaporated milk, egg, mustard, hot sauce/chilli powder and black pepper. Set aside.
When the water comes to a boil, add the salt and bring it back to a boil. Add the pasta and cook until al dente (there is still a bite to it). This should take 7 to 10 minutes. It is best to refer to cooking times indicated on the reverse of the macaroni packaging. You might want to stir the macaroni once or twice during this time just to be sure they do not stick.
Return the frying pan to the burner.
As soon the macaroni is al dente - do not overcook so test for 'bite' (eat one!) after 5 minutes of cooking and then retest if necessary, drain and transfer to the frying pan.
Turn on the burner between medium-low to medium. Do not have the temperature higher than medium.
Add the mixture of milk, cheese, egg, mustard, hot sauce/chilli powder and black pepper. Mix into the macaroni and do not stop stirring.
After 5 minutes or as soon as the cheese has melted, stir in the reserved 1 Tablespoon of cheese and evaporated milk, immediately turn off and remove the frying pan from the burner. Continue to stir to melt the cheese. This helps diffuse the heat and prevent eggs from scrambling.
Add the mixture of milk, cheese, egg, mustard, hot sauce/chilli powder and black pepper. Mix into the macaroni and do not stop stirring.
After 5 minutes or as soon as the cheese has melted, stir in the reserved 1 Tablespoon of cheese and evaporated milk, immediately turn off and remove the frying pan from the burner. Continue to stir to melt the cheese. This helps diffuse the heat and prevent eggs from scrambling.
You just need to heat the sauce through. Do not boil as you will end up with scramble eggs or the cheese might seize up and turn gritty! Having given you all the warnings, I cannot recollect producing a single gritty sauce after switching to evaporated milk. Your eggs could scramble though if you continue to cook further.
Taste and adjust seasoning.
Serve immediately. Remember to scatter the golden brown panko over the Mac And Cheese.
Tips
To help produce a smooth sauce
- Use grated cheese.
- Keep the temperature at not higher than medium. Cheese dislikes high temperatures and will seize and turn into little gritty globs.
- As soon as the cheese melts, add that last 1 Tablespoon of cheese and evaporated milk and remove frying pan from burner. Stir. This diffuses the heat and prevents the cheese from clumping and eggs from scrambling.
Some cheeses that melt well
Keep in mind the flavour of the cheese sauce that you have in mind when selecting.
Some cheeses that are difficult to melt
Hard cheeses like parmesan have to be grated finely and used in much lesser ratios with a cheese that melts easily. Use too much and it will be gritty sauce for you.
Some cheeses that won't melt well no matter how hard you try
Mozarella, provolone, stringy cheeses and the like as they would pretty much refuse to cooperate with the sauce and keep its sinewy appearance and texture.
Halloumi, Ricotta, Cottage Cheese, Paneer (Indian cheese), Feta. These are definitely not meant for smooth sauces.
WHAT'S COMING UP NEXT?
Blini (bliny)!
These soft and spongy buckwheat and all-purpose flour, yeast risen pancakes are often associated with Russian cuisine. Today, there are many variations to the recipe. It was traditionally served with a dollop of sour cream, caviar, chopped eggs or perhaps just butter.
I believe this is the week where copious quantities are being eaten in Slavic parts of the world celebrating the ending of winter and the promise of spring.
Lucky them! Blini make great party food.
Keep in mind the flavour of the cheese sauce that you have in mind when selecting.
- Gouda
- Emmenthal also known as Swiss cheese
- Muenster
- Asiago
- Fontina
- Gruyere
- Blue cheeses
- Cheddar
- Brie, Camembert or another soft rind cheese. Remove rind before melting.
Some cheeses that are difficult to melt
Hard cheeses like parmesan have to be grated finely and used in much lesser ratios with a cheese that melts easily. Use too much and it will be gritty sauce for you.
Some cheeses that won't melt well no matter how hard you try
Mozarella, provolone, stringy cheeses and the like as they would pretty much refuse to cooperate with the sauce and keep its sinewy appearance and texture.
Halloumi, Ricotta, Cottage Cheese, Paneer (Indian cheese), Feta. These are definitely not meant for smooth sauces.
WHAT'S COMING UP NEXT?
These soft and spongy buckwheat and all-purpose flour, yeast risen pancakes are often associated with Russian cuisine. Today, there are many variations to the recipe. It was traditionally served with a dollop of sour cream, caviar, chopped eggs or perhaps just butter.
I believe this is the week where copious quantities are being eaten in Slavic parts of the world celebrating the ending of winter and the promise of spring.
Lucky them! Blini make great party food.
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