OK, I'll agree with you about using elbows, and cheddah, and keeping it simple. And as a big fan of Coleman's mustard (it's the secret to my salmon), I might have to give that a try. But you lost me at the cream cheese and eggs part. Sounds more like a custard.
Me, I cook the elbows with very little salt. Don't rinse it either. Make a bechamel sauce. Add cheddar and parmesan cheese till almost all melted. Add to macaroni. Season with salt and white pepper. But you probably don't need the salt on account of the cheese. Put in a buttered casserole dish. (or individual ramekins) I like a 3-4 inch stack. Gives a good creamy to crispy ratio. Cover generously with more shredded cheeses and bread crumbs. Drizzle melted butter if you really want to get silly. Bake uncovered until brown and crispy. Which is about how long it will take to consume two glasses of wine. Let it rest a bit for all the fats to congeal a bit. Drizzle with some Cholula if you want some spice and a little acidity. That's my preference.
Oh, and serve with a salad. You gonna need some roughage.
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