12 ounces dry elbow noodles
Salted water for noodles
1 ¼ cups half & half
2 whole eggs
1 teaspoon kosher salt
½ teaspoon white pepper
1 teaspoon dry mustard
Few grinds fresh nutmeg
Few drops Tabasco sauce
6 tablespoons butter cut into pats
½ pound white American cheese, shredded or chopped
½ pound New York sharp white cheddar, grated (we like Cracker Barrel brand)
Bring a large pot of water on to boil and once boiling, add a teaspoon of kosher salt. Then add the noodles. Cook just shy of the recommended time, which for the brand we used, was 7 minutes.
While water is heating, crack the eggs into a large bowl and whisk. Add the half & half and whisk again.
Put a few tablespoons of the egg and half & half mixture into a small cup and add salt, pepper, mustard, nutmeg and Tabasco. Stir to dissolve the spices then add back into the bowl with the eggs and half & half and whisk to combine.
Once the pasta is cooked, drain in a colander then using a cup measure, start adding cups of the hot pasta to the egg and half & half mixture, stirring each time until you have added half of the pasta. This process is to temper the eggs so they don’t scramble when they hit the hot pasta.
Add the remaining pasta back to the pan and stir in the butter over low heat.
Add the bowl with the eggs and half & half into the pot and stir again, keeping the burner on low.
Add in both cheeses and stir to melt.
Once the cheese has melted into the noodles, remove from heat and serve.
Add more half & half to loosen if heating for leftovers.
Keywords: macaroni and cheese, mac and cheese