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Harriett’s Basic Macaroni & Cheese with Egg

Ingredients
    Crumb Topping
  • 2 tbsp Butter
  • 1 cup Bread Crumbs
  • 1 tbsp Parsley (chopped)
  • 1/4 cup Parmesan Cheese (Finely Grated)
    • Macaroni and Cheese
  • 3 cup Elbow macaroni (9 oz)
  • 12 oz Sharp Cheddar Cheese (shredded)
  • 1 cup Whole milk
  • 1.5 cup Evaporated milk (12 oz. can)
  • 2 Large eggs
  • 1/4 tsp Ground Nutmeg (or Dry Mustard)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 2 oz Cheddar cheese (small cubes)
Instructions
  1. 1

    Preheat oven to 350° F.  Spray a 2 - 3 quart or 9" by 13" ovenproof casserole dish with canola oil or grease the dish with butter.

  2. 2

    In a large pot bring heavily salted water to a rolling boil. How salty? As Samin Nosrat, author of Salt, Fat, Acid, Heat describes, "until it's as salty as the sea." Pretty salty. This will infuse the macaroni with a good level of saltiness that will be put to good use when tossed with milk, eggs and cheese. Add the macaroni to this boiling water and cook until barely al dente, or just until the macaroni is firm but you can press it in with your finger when you sample one. This will take about 5 - 6 minutes.

  3. 3

    Pour the macaroni into a colander and drain well. When drained, pour 1/4 of the macaroni into the bottom of the casserole dish and distribute a several squares of cheese on top.

  4. 4
    In a medium bowl, whisk the eggs and milks together until well combined and uniform consistency. Make sure you don't have globs of egg white hanging out in this mixture! Whisk it well.
  5. 5

    Toss the nutmeg, smoked paprika and onion powder into the shredded cheese.

  6. 6
    Stir the cheese mixture into the milk, then stir in the remaining macaroni.
  7. 7
    Spoon the macaroni and milk mixture evenly into the casserole dish, on top of the macaroni and the cheese squares already there. Add the remaining cheese squares at random spots of the casserole, pressing them into the mixture so they are all below the surface.
  8. 8

    Place in 350° F oven and bake for 20 to 30 minutes, until the edges are bubbly and top just begins to brown. Remove from oven and add crumb topping.

    9. Bread Crumb Topping
  9. 9
    While the casserole is baking:In a medium saucepan, melt 2T butter. Once the butter begins to foam, stir in bread crumbs.
  10. 10
    Remove pan from heat and toss bread crumbs into a medium bowl. Let cool before stirring in parsley and Parmesan cheese.
  11. 11
    Distribute evenly on top of hot Macaroni & Cheese casserole and return to oven.
  12. 12
    Increase oven temperature to 500 degrees F or to Broil.Return casserole to hot oven for 5 minutes or until crumb topping is a toasty brown. Watch it carefully to prevent burning.
  13. 13
    Remove casserole from oven and let sit for at least 10 minutes before serving. (I always like to think of this time as the chance for all the ingredients to "collect" themselves and calm down from all the heat transformation that they've just gone through!) Enjoy!
  14. 14
Read it online: https://harriettscooking.com/recipe/harrietts-basic-macaroni-cheese-with-egg/