Whats more soulful than a heaping of mac & cheese. Old school baked that is and here in the Porter House it’s a tried and true staple. Anytime we can have it. We make it. It’s just that popular. I believe it’s one of the most requested. It’s a great accompliment to the main course but good enough to stand alone. Behold the POWER of cheese.
- Cooking spray or butter
- 16 oz cooked elbow macaroni or shells
- One 12-oz can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup (1/2 stick ) of butter, melted
- 1 teaspoon salt
- 1 teaspoon of pepper
- 1 teaspoon of dry mustard
- 2 large eggs, beaten
- 10-oz Cabot Seriously Sharp Yellow Cheddar Cheese, grated
- 10-oz Cabot Seriously Sharp White Cheddar Cheese, grated
Cook macaroni or shells according to the directions on the box. Drain and set aside.
Butter or spray a 13 x 9 casserole dish. Next mix the cooked macaroni or shells, evaporated milk, whole milk, butter, salt, pepper, and dry mustard together. In a separate bowl whisk the eggs and slowly add 1/4 cup of the macaroni mixture (this is to temper the eggs). Now combine the egg mixture to the macaroni mixture. Next add all of the grated white cheddar cheese and mix. Pour macaroni and cheese mixture in the greased casserole dish and evenly sprinkle all of the yellow cheddar cheese over the top. Place in oven and bake for 50 minutes or until cheese is bubbly.
*Chef’s Note: BYOC (Be Your Own Chef) and use what ever cheese you like. If you don’t like Sharp Cheddar use Mild Cheddar. Or Provolone. Or Gruyere. Or whatever floats your boat. The options are endless.