Rich and creamy super easy to make, deliciously cheesy mac and cheese!
Ready in: 20minutes
8oz. elbow macaroni noodles
3/4cupmilk(I'd recommend 1% or 2%, whole was too rich)
6drops hickory smoke flavor, such as Liquid Smoke
1/2tspDijon mustard(or 1 tsp if you like more mustard flavor)
1/4tspsalt, or to taste
2large egg yolks
4oz. Medium or Sharp Cheddar cheese, grated
3oz. Monterrey Jack cheese, grated
Freshly cracked black pepper or cayenne, for garnish (optional)
Cook pasta according to directions listed on package until cooked through (just past al dente), and drain.
Meanwhile (in order to make this a 15 minute recipe I made the sauce as the noodles were cooking), in a medium saucepan combine 1% milk, butter, onion powder, garlic powder, liquid smoke, Dijon mustard and salt then scald mixture over medium heat.
In a mixing bowl, whisk together egg yolks with 1/2 cup evaporated milk. Add 1/4 cup scalded milk mixture to egg yolk mixture and whisk, then pour and whisk mixture into saucepan.
Cook mixture over medium low heat, stirring constantly, until mixture coats the back of a wooden spoon, about 3 minutes. Add cheese and drained pasta to sauce mixture and gently toss mixture with a rubber spatula until cheese has melted. Serve immediately sprinkled with optional black pepper or cayenne pepper.