Sharp and mild cheddar, cans of evaporated milk, and an unapologetic amount of eggs and butter make for a dish that you cut into squares rather than scoop into piles on the plate, but it carries the taste of my grandmother’s kitchen so it’s the dish we have at home. However, if tomatoes and stuffing don't sound good together, you can always leave them out - the dish is still great without them. The mac and cheese I grew up eating has the South written all over it. Add the cheese 1 cup at a time, whisking constantly, until smooth, about 3 minutes total.
Whisk frequently, breaking up cream cheese with a wooden spoon. I enjoyed the addition of the tomatoes and thought they'd pair well with other Thanksgiving foods despite the added flavor. Add the whole milk, evaporated milk, and cream cheese. If I was to choose which one to make again, I would definitely opt for the Ina Garten macaroni-and-cheese recipe. With the Stewart version, I had to prep onions and grate four kinds of cheese, for not that much more flavor in the end. In a large bowl combine whisked eggs, evaporated milk, powdered mustard, salt, pepper, and Tabasco and mix together until fully combined.
The tomatoes added a ton of tart flavor to the dish and a unique texture, but I was torn over which I preferred.īoth recipes have their high points, but I couldn't ignore the fact that the Ina Garten recipe was cheaper due to the fact I only needed two kinds of cheese. The Ina Garten version tasted like an adult-friendly version of a childhood favorite, while the Martha Stewart version was more classic. The finished Ina Garten macaroni-and-cheese dish. Melt butter in a large View More in: Next level mac n cheese 49 ratings Make Martha Stewarts Macaroni and Cheese Modern Baked Mac and Cheese With Cheddar.
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