I can’t believe I’ve had the blog up for this long without adding a macaroni and cheese recipe. As we all know, everyone loves macaroni and cheese and there are several different ways to make it- whether its baked, stovetop, with Velveeta or an original bemachel sauce. Most of my cooking experiences come from helping the Southern women in my family in the kitchen, therefore I prefer a baked, custard-style mac. This recipe calls for the basics, freshly grated cheeses, evaporated milk, butter, eggs, and my favorite secret ingredient- dry mustard seed. My grandmother would definitely approve of this one, I hope you do too!
When it comes to the evaporated milk, feel free to use whole milk or even equal parts of whole milk and heavy cream for a creamier dish. I sometimes interchange between the options depending on what I have on hand. And we all know how I feel about shredded cheese, it’ll never melt to into full potential. I like to buy block cheese and shred it in my food processor. If you don’t have that option, used shredded cheese in the custard and top with freshly grated cheese. You will taste the difference.