mac and cheese/ paula deen?

Question

I made paula's mac and cheese recipe and i like it but there is a problem i can never get the eggs not to taste scrambled when they are done baking, itried slowlyadding them to the hot noodles. any other suggestions on how not to get scrambled mac and cheese?

Answer 1

You need to temper the eggs before you add them. Try heating up the milk a little bit, and make sure you pull the eggs out of the fridge like 20 minutes before you crack them... let them come up to room temperature a bit before you mix all of it together. It should help.

Answer 2

Never made this but the rule to add eggs to anything hot is to add a bit of hot to the eggs -- not the other way around.

So add a bit of whatever you have that is hot while stirring your eggs -- a little at a time to warm up the eggs slowly to the bowl with your eggs in it -- this way they don't scramble. Then when they are pretty warm you can safely dump the egg mixture into the main hot dish to combine.

Answer 3

Gross! Eggs don't go in mac and cheese. I think you need to find a new recipe. This one is good.

Miami Macaroni and Wisconsin Cheese


Makes 12 servings

Ingredients:

2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste

Preparation:

Preheat oven to 375 degrees F.

Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.

Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.

In a large sauté pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.

Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.

Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.

Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.

Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.

Answer 4

Don't but a damn egg in it! It is call mac and cheese not green eggs and mac-cheese!