Ohh… so good! And if you happen to be feeding a toddler or child at home, they’ll love this, too… From The Grit restaurant in Athens, GA.
Mac and Cheese
Creamy in the middle, crispy on the top. Try to eat a little, but honk down ’til you pop!
- 4 c (1lb) dried elbow macaroni
- 12 cups water
- 6 T butter, divided
- 2 large eggs, slightly beaten
- 4 c wholemilk
- 1 generous teaspoon mustard, dry or prepared
- 2 t salt
- Pinch of black or cayenne pepper
- 1 T plus 1 t hot sauce
- 6 c shredded sharp cheddar cheese
- 1-1/2 c fine breadcrumbs
Preheat oven to 425′ F. Grease a 9X13-inch pan or glass casserole.
Bring water to a rolling boil in a large stockpot. Add macaroni and boil 8-10 minutes or just until al dente. Remove and drain well; set aside.
Melt 3 T butter in the stockpot and add drained pasta, stirring to combine. Whisk together eggs, milk, mustard, salt, pepper, and hot sauce. Add to pasta and cheese. Stir mixture constantly over medium-high heat until cheese melts and milk and eggs begin to thicken. Continue cooking, stirring constantly, for 5 minutes or until very thick and creamy. Transfer to prepared casserole.
Melt remaining 3 T butter in a small saucepan and mix with breadcrumbs. Spread mixture evenly over top of macaroni mixture. Bake 10-15 minutes. May be further bronwed by briefly placing under broiler, if desired.
Yields 10-12 servings. Great re-heated. Add a big green salad and tomatoes or steamed greens, some sliced seasonal fruit, and a big glass of pure water, and Mama will be one happy camper.