I am always experimenting with mac and cheese recipes and this is the best one so far. I used corkscrew pasta for this one. Boil the pasta for about 8 minutes. Do not overcook. Drain it and mix it with 2 diced raw poblano peppers.
Melt 8 tablespoons of butter in a heavy pot.
In a bowl, measure out 12 ounces of evaporated milk, 2 large raw egg yolks, 1 teaspoon of salt, lots of cracked black pepper and about 4 tablespoons of Old Bay Seasoning. Whisk this mixture into the melted butter.
Add 5 cups of shredded cheddar cheese. I cubed it which was a mistake. It took much longer to melt than if it had been shredded. Once the cheese is melted stir it into the pasta.
This does not need to cook in the oven.
I made this for my daughter's party this past weekend . It was a huge hit.
The final dish was topped with a pound of lump crab which was sauteed in 4 tablespoons of butter and sprinkled with sea salt and Old Bay Seasoning.
*A note on yesterday's ham recipe. Make sure you buy a cheap ham. They are pumped full of water which you need when you are cooking a ham this long. The water will condense and add flavor and moisture to the ham. Also make sure you get a ham with a bone. This also adds flavor and moisture which is essential to this recipe. You can use the bone to make soup afterward!!!
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