Blender Mac & Cheese
Ingredients: large egg yolks, spicy or Dijon mustard, cayenne pepper, grated cheese, whole milk · 30 min cook time · 685kcal · ₩11,850
Ingredients
3ea large egg yolks, 1teaspoon spicy or Dijon mustard, 0.25teaspoon cayenne pepper, 12ounces grated cheese, 4cups whole milk, 1pound elbow macaroni, 1pinch salt
Instructions
1. Add three large egg yolks, a teaspoon of spicy or Dijon mustard, an optional quarter teaspoon of cayenne pepper, and 8 ounces of grated cheese into the jar of a blender.
2. Add four cups of whole milk to a large saucepan, cover, and bring to a simmer.
3. Once the milk is at a bare simmer, add 1 pound of elbow macaroni and cook it to a state of near completion.
4. Drain the pasta, reserving the cooking milk in a large spouted container, then return the pasta to the pot.
5. With the blender running on medium-high speed, slowly stream the hot milk into the sauce mixture in the blender.
6. Add the blended sauce straight back to the cooked pasta and give it a stir.
7. For extra cheesiness and meltiness, add the remaining 4 ounces of reserved shredded cheddar, cover, and let rest for 5 minutes.
8. Season with salt to taste.
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