Mac 'n' Cheese

Andrew Zimmern Adds a Twist to a Classic Dish

Video: Andrew Cooks Mac 'n' Cheese

Andrew adds a new twist to classic macaroni and cheese.

Andrew Cooks Mac 'n' Cheese


Andrew adds a new twist to classic macaroni and cheese.

Cheesy Mac is what Wisconsin eating is all about, and of the dozens of recipes for this comfort food classic that I have in my recipe file, this one is unique. It's cheesy and easy, and once you taste the browned buttery bread crumbs, you will be sold.


1 cup fresh breadcrumbs from artisan bread

3 tbs. melted butter

Salt and pepper

2 large eggs

12-oz. can evaporated milk

1/4 tsp. Tabasco

2 tsp. salt

1/4 tsp. ground black pepper

1 tsp. dry mustard

1/2 lb. uncooked macaroni

4 tbs. butter

12 oz. aged artisanal cheddar cheese, grated -- makes about 3 loose cups. I like to use Wisconsin Carr Valley 3-year-aged cheddar.


Toss the breadcrumbs in with the melted butter.


Cook the macaroni to al dente, drain well, place back into the saucepan it was cooked in, and toss in the butter.

Combine the eggs, 3/4 of the milk, 3/4 of the cheese, Tabasco, salt, pepper and mustard.

Stirring the macaroni and butter over medium heat, add the egg mixture and stir until cheese melts and sauce begins to thicken.

Add the remaining milk and keep stirring until sauce is bubbling and hot.

Pour immediately into a greased baking dish.

Sprinkle with the cheese that remains and the bread crumbs.

Place under a broiler. Be sure to place 6-7 inches away so you don't burn your top, broil to crisp, and serve.

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