What is it? Where can I find it? What's the Canadian equivalent?
Thanks to Michelle of Brown Eyed Baker, this particular mystery has been solved. (Michelle just recently celebrated 6 years of blogging GENIUS. Go by, say HI, and congratulations!)
Wanna know what American cheese is?
The creepy, plastic cheese that's infamous for making the best grilled cheese on the whole planet.
You know how "they" say that margarine is one ingredient away from being plastic? I'm pretty sure Kraft Singles fall into that same category.
But it's yummy so I don't care.
Don't pretend to judge me - we both know you've got it in your fridge.
Tonight's mac & cheese is a simple stovetop mac & cheese that uses "American cheese", or Kraft Singles as we know them.
To start off with, mix together dry mustard with water.
Mix together the shredded cheeses.
And yes, I did shred the Singles by hand. Because I'm completely nuts.
Then, in a medium bowl, mix together - an egg.
1/2 cup of evaporated milk.
Again with the weirdness. But don't worry.
Salt and pepper and the dry mustard mixture.
Cook the pasta to al dente, drain, and return to the pot over low heat.
Add the butter and stir until melted.
Then add the evaporated milk mixture and 3/4 of the cheese mixture.
Stir until the cheese is mostly melted, then slowly add the rest of the evaporated milk and the rest of the cheese. Continue to heat over low heat until the sauce is thick and creamy, about 5 minutes.
Trust me - when you first pour in the evaporated milk and such it looks pretty runny, but it WILL thicken really, really well.
Holy moly, will it EVER. The end result was thick and creamy and rich and delicious.
And so, so easy! No turning on the oven, no extra dishes to mess up. Easy, peasy.
Done and delicious!
Oh - and just so you know..... I halved the recipe and it made more than enough for one serving. Well, one serving and seconds.
And yes. I had seconds. I couldn't be bothered to mess up another dish to save the rest for the next day.
No wonder my butt is so big.
So, if you happen to come home today - or any day in particular - and feel like you need some rich and delicious mac and cheese on the hurry - I really do recommend this one.
This is the Cane girl - so glad that Mac & Cheese Mondays is back - signing off.
Stovetop Mac & Cheese
1 (12 ounce) can evaporated milk
1 teaspoon dry mustard
1 teaspoon water
1/2 teaspoon salt, plus 1 1/2 teaspoons for cooking the pasta
1/4 teaspoon ground black pepper
8 ounces (2 cups) macaroni pasta
4 tablespoons unsalted butter
4 ounces medium cheddar cheese, shredded
4 ounces Kraft Singles cheese slices, shredded
4 ounces Monterey Jack cheese, shredded
- Combine the cheeses in a bowl.
- In a small bowl, stir together the dry mustard and 1 teaspoon water into a paste.
- In a separate bowl, whisk together the eggs, 1 cup of the evaporated milk, salt, pepper, and the mustard paste.
- Bring 8 cups of water to a boil in a large pot. Add the salt and the pasta. Cook the pasta to al dente, drain well, and return to the pot.
- Reduce the heat to low, and stir the butter into the pasta until completely melted.
- Add the evaporated milk mixture and 3/4 of the cheese mixture. Stir until the cheese is melting, then gradually add the rest of the evaporated milk and the cheese.
- Cook the pasta and sauce over low heat until thickened, stirring constantly, about 5 minutes and serve immediately.