Cory’s Mac and Cheese Recipe Undone
I’ve been getting into Tia Mowry at Home on the Cooking Channel and once I saw her husband share a family recipe for macaroni and cheese, it just looked so good that I had to make it myself. The funny part is, while it is delicious baked, I think it tastes so good as a stove top macaroni and cheese, that I don’t continue with the layering or baking steps.
My mouth is watering just thinking about it. There’s so much cheese and even a can of cream of mushroom soup (you know it’s a southern recipe if there’s Campbell’s cream of mushroom soup in it) that the flavors are strong and intense. I slightly modified the recipe to keep it as stove top recipe. You are going to love it. If you don’t, you must hate puppies too and be a communist.
32 oz of extra sharp cheddar cheese cubed
1 stick of butter
1 small can of Campbell’s cream of mushroom soup
4 oz of sour cream
1 cup of crushed Ritz crackers
6 oz evaporated milk
1 egg, scrambled (uncooked)
1 lb elbow macaroni
Some salt for the pasta water
Cooking pasta according to the directions. Don’t salt the water too much since the cheese is salty.
While that is cooking, put a large pan on low heat. Melt the butter then add the cheese. Everything will slowly melt, keep stirring to keep the melting process going. I use a baking spatula for this. When all the cheese is melted, turn the heat off. Quickly mix in the raw egg. You don’t want it to scramble, so try to whisk it in from the surface of the cheese, so that the egg never hits the bottom of the pan which will cook it. Mix in the cream of mushroom soup, sour cream, crackers and evaporated milk.
When all is mixed together, pour over the cooked pasta.