Not the standard egg noodles you get in the store - You can use the Macaroni in the Mac and Cheese box as an ingredient and save the cheese sauce packet for use in rice or mixed in with mashed potatoes.
- Prep Time :
10 min - Cook Time :
5 min - Ready Time :
15 min
Servings
Ingredients
- Macaroni from mac and cheese
- Egg
- 3 23s Water according to package
- dash Salt
- Pepper
- Butter
Utensils
- Sauce pan with lid
- Bowl
- Sieve or Chinoise
- Whisk or fork
- Spatula
- Spoon
Directions
Technique: Take the cheese sauce packet and put it in your cupboard to use later. Follow the directions to cook the Macaroni, generally 2-3 cups of water and a little salt, boil water, put in macaroni. While that is cooking, break the egg into the bowl. Make sure there aren’t any shells and whisk it up. Add a little water and a dash of salt and keep whisking until the egg is foamy. Put the whisked egg to the side. Stir the macaroni with the spatula to break up any noodles that have stuck together. Using the Sieve, drain the cooked noodles out and put back into the pan. Using the heat of the noodles, put the butter in and melt the butter, spreading the melted butter over the bottom of the pan and on the noodles. Put back on the stove on a medium-low heat. Keep stirring the noodles until the butter is completely melted and you start hearing the water left from the boiling of the macaroni hissing and cooking off. The macaroni may start to brown – if you see that, pour in the whisked egg and continue to cook. Turn the heat off and continue to stir, using the remainder of the heat to cook the egg. Add a bit of salt and pepper and serve.
Note: If you just can’t have your mac without the cheese, sprinkle a little of the cheese sauce packet in as you are finishing up with the egg or just a dash on top as you serve. Keep whatever you don’t use for other dishes.