So what I'm getting at here is that I'm always trolling for more mac and cheese recipes, and when I do make one, it has to be freaking fantastic if it's going to join my little mac and cheese recipe family. Ladies and gentlemen, I'm happy to say there's a new cheesy, noodley member of the family! The recipe is called Mrs Jones' Baked Macaroni and Cheese and I found it on a blog called Chick in the Kitchen. I honestly have no recollection of how I came upon the recipe, I just know it was a couple of months ago. We moved recently and with all the craziness of buying a house, packing, moving, and not being able to use the kitchen for several weeks, I had in the back of my mind the idea that I would make this mac and cheese recipe once I made my way back into the kitchen. That happy day finally occurred recently, so of course this is one of the first things I made! Oh and for those wondering, apparently Mrs Jones was the preschool teacher of the cousin of the blog author, Dara, some number of years ago, and the recipe has been in her family ever since. I altered it a smidgen (increased the Worcestershire sauce and added some salt), but my version is pretty true to the original.
Okay, on to what people may actually care about: a description of the recipe. This is NOT a creamy, saucy mac and cheese. There's actually no sauce to speak of. Instead, the cheese, eggs, and milk make a rich, custard-like binder for the noodles. It's not dry at all, either, and that's coming from someone who loves lots of sauce! The mac and cheese also has awesome flavor from all of the sharp cheddar and the dried mustard, Worcestershire sauce, and cayenne pepper in the sauce. All the flavors really work together perfectly. Even my husband really liked this mac and cheese, and he's a guy who groans whenever I make any recipe other than Creamy Baked Mac and Cheese because he loves that one. This recipe is definitely a keeper and one I'll still be making 50 years from now! Thank you, Dara, Dara's aunt, and Mrs Jones!
Mrs Jones' Baked Macaroni & Cheese
1 lb regular or whole wheat small pasta shells (I used Barilla White Fiber)2 Tbsp butter
While the shells cool, whisk the eggs in a small bowl until smooth. Whisk in evaporated milk, salt, ground mustard, cayenne pepper, and Worcestershire sauce.
Bake, uncovered, until the edges are bubbly and the top is golden, about 30 minutes.
Yield: 8-10 main dish servings or twice as many side servings. Mac and cheese is ALWAYS a main dish at my house!