Imported from Instagram

Gooey Three-Cheese Mac and Cheese

Name: Gooey Three-Cheese Mac and Cheese
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb elbow macaroni (Cooked in boiling water until al dente, about 7–8 minutes.); 2 cup evaporated milk (The transcript says almost 2 cups.); 0.5 tsp ground mustard (The source says a little.); 1 tbsp hot sauce (The source says to add a little; reserve additional hot sauce for serving if desired.); 2 eggs (Whisked into the wet mixture.); 8 oz cheddar cheese (Shredded; estimated amount because the transcript does not specify a quantity.); 8 oz Gruyère cheese (Shredded; use an amount equal to the cheddar and American cheese. Quantity estimated from the transcript.); 8 oz American cheese (Shredded or torn into pieces; use an amount equal to the cheddar and Gruyère. Quantity estimated from the transcript.); 1 tbsp cornstarch (Toss with the cheeses to help thicken the sauce; quantity estimated because the transcript does not specify one.); 1 stick butter (Added when the macaroni is finished and the pan is placed over low heat.); salt (To taste.); black pepper (To taste.)

Recipe by Boston Burger Company 🍔 @bostonburger_co · Instagram

Imported by K Kampani on SeeMeCook

A rich, creamy macaroni and cheese made with evaporated milk, eggs, butter, cheddar, Gruyère, and American cheese. Mustard and hot sauce add a subtle savory tang and gentle heat.

8 servings28 minAmerican

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Ingredients

1 lb elbow macaroni (Cooked in boiling water until al dente, about 7–8 minutes.)
2 cup evaporated milk (The transcript says almost 2 cups.)
0.5 tsp ground mustard (The source says a little.)
1 tbsp hot sauce (The source says to add a little; reserve additional hot sauce for serving if desired.)
2 eggs (Whisked into the wet mixture.)
8 oz cheddar cheese (Shredded; estimated amount because the transcript does not specify a quantity.)
8 oz Gruyère cheese (Shredded; use an amount equal to the cheddar and American cheese. Quantity estimated from the transcript.)
8 oz American cheese (Shredded or torn into pieces; use an amount equal to the cheddar and Gruyère. Quantity estimated from the transcript.)
1 tbsp cornstarch (Toss with the cheeses to help thicken the sauce; quantity estimated because the transcript does not specify one.)
1 stick butter (Added when the macaroni is finished and the pan is placed over low heat.)
salt (To taste.)
black pepper (To taste.)

Steps

1
Bring a large pot of water to a boil. Add the elbow macaroni and cook for about 7–8 minutes, or until al dente. Drain when finished.
2
While the macaroni cooks, whisk together the evaporated milk, ground mustard, hot sauce, and eggs to make the wet mixture.
3
Place the shredded cheddar, Gruyère, and American cheese in a bowl. Sprinkle the cornstarch over the cheese and toss until the pieces are lightly coated; this helps thicken the sauce.
4
Return the drained macaroni to the pot and place it over low heat.
5
Add the stick of butter to the warm macaroni and stir until the butter melts and coats the pasta.
6
Pour in the wet mixture and stir to combine with the macaroni and melted butter.
7
Add the coated cheese gradually rather than all at once, stirring continuously as each addition melts into the sauce.
8
Continue stirring over low heat for about 10 minutes, until all the cheese has melted and the macaroni is gooey and creamy.
9
Season with salt and black pepper to taste. Serve hot, with additional hot sauce if desired.

Notes

The transcript does not provide exact quantities for the mustard, hot sauce, cheeses, or cornstarch; those amounts are estimates. Keep the heat low while incorporating the eggs and cheese, and stir frequently so the sauce stays smooth.