The creativity can come through! We went to a potluck playgroup today and I had to come up with something to bring. I really need to go to the grocery store, but wasn’t planning to go until this weekend so I decided to try to be a tad more inventive for my dish.
I happened upon this great recipe for Stovetop Macaroni & Cheese. I happened to have everything on hand except the shredded cheese. I got out my trusty cheese grater and grated a block of sharp cheddar we had in the fridge and we used that instead.
I finished the dish with a sprinkle of Italian bread crumbs and a little more shredded cheese on top. Ta-Da! Better than that stuff in the box and just as fast!
Unfortunately, I lost my creative streak for dinner and we opted for McDonald’s this evening. Sometimes the creative juice gets taken up during the lunch hour and I am left scrambling in the dinner hour. A self-indulgent nap in the afternoon didn’t help the creativity, but it certainly made for a great midweek pick-me-up for a tired mommy!
Creamy Stovetop Mac ‘N’ Cheese (courtesy of The American Test Kitchen Family Cookbook)
8 ounces macaroni (2 cups)
Salt
2 large eggs
1 (12 ounce) can evaporated milk
1 teaspoon dry mustard, dissolved in 1 teaspoon water1/4 teaspoon Tabasco (I omitted this ingredient)
Pepper
4 tablespoons unsalted butter
12 ounces shredded cheddar cheese (3 cups)
Bring two quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 teaspoons salt and the macaroni and cook until almost tender but still a little firm tot he bite. Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted. Stir int he egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring the remaining milk and cheddar, until the mixture is hot and creamy, about five minutes. Season with salt and pepper to taste.