1 non-stick pan + no oven + no waiting + no mess = 1 delicious, easy, super-fast, jones-satisfying mac and cheese!
If you have some pre-cooked pasta in the fridge (always a good idea) and some finely-shredded cheese you’re in business. The eggs, breadcrumbs, and paprika give it 85% of that oven-baked taste in, oh, maybe 15% of the time — about 7 minutes total! You don’t have to be Ramanujan to do the math on this one!
Make this in a skillet or large saute pan; it will work better and cook faster than in a saucepan. Add in or top with any of your favorite things (bacon is always a good choice!)
Here’s how to make the Instant Gratification Macaroni and Cheese:
1/4 cup unflavored breadcrumbs (regular, fresh, or panko is fine)
Pinch of seasoned salt
3 Tbsp butter (or 2 Tbsp butter & 1 Tbsp bacon drippings, if you have some)
6 cups cooked pasta (any leftover pasta works well)
1/8 tsp white pepper
Pinch of onion and/or garlic powder (optional)
4 large eggs, beaten with 2 Tbsp half & half or milk
2 cups finely shredded cheese (I used a Mexican four-cheese blend)
Paprika for dusting (preferably Spanish smoked paprika)
In a large skillet, toast the breadcrumbs with a pinch of seasoned salt over medium heat until toasty and fragrant. Remove and set aside.
Melt the butter in the pan over medium heat, add the pasta, pepper, and onion/garlic powders, if using. Toss well to coat.
Pour in the eggs, allow them to set up for a minute, then add the cheese and stir (not too much, though; you want the eggs and the cheese to form a firm sauce but not get stringy and scrambled.)
Remove from heat and serve, sprinkled with the paprika and the toasted bread crumbs. (Alternately, you can mix the crumbs in just before serving.)
Serves 4 or more.
Please join us tomorrow to read our special end of the month feature Adventures in Food Blogging: June’s Most Popular Recipes and Articles, to help you find culinary inspiration for your summer cooking as well as the approaching 4th of July holiday.
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