Whenever I make Baked Macaroni and Cheese, I always change the recipe. I change the recipe because I am always in search of the perfect blend of cheeses and spices. I love a sharp cheese because it adds definition to a dish. The sharpness of any cheese can add a delicious taste or destroy the recipe.
The right balance for Baked Macaroni and Cheese is required, and this is one of my favorite recipes. Just the right amount of sharpness!
I am always in pursuit of tasty cheeses. I remember back home (Haiti) we use to make Baked Macaroni, and Cheese with a type of Gouda Cheese imported from Holland. That cheese made everything taste so good. No joke!!! I liked it so much that I can now satisfy my sharp cheese craving. I have not been able to find it, and perhaps I need to be more vigilant, so I can stop experimenting with cheeses. LOL!
My friend Jeanick told me the other day that she found the “cheese” and was so adamant about her discovery that she insisted on sharing it with me. I could not say no and was delighted. When she explained the cheese, I immediately thought about the same Gouda cheese that my sister Erika had shared with me a couple of months ago, but still wanted to try it anyway.
When I tasted the cheese, I immediately knew that it was not the same one from Haiti, but I knew it could work since I have done it before and because Jeanick insisted as well.
The recipe contains mayonnaise so that you know. I am not a huge fan of mayonnaise in baked macaroni, but I will make an exception this time because it makes a difference.
Edam cheese is a Dutch and semi-hard cheese. It has a great texture with a smooth finish. It is not as sharp, but when mixed with other cheeses such as parmesan, the taste is exceptional.
The recipe I created has both. The reason it contains both kinds of cheese is that I am in search of that particular taste from the cheese back home. I think I almost accomplished it.
I hope you like it. Enjoy!
Baked Macaroni and Cheese
- 1 lb rigatoni ziti or elbow will work also
- 1 ½ teaspoons kosher salt
- ½ cup shallots minced
- 2 large eggs
- 1 cup milk evaporated or regular whole milk
- ¼ teaspoon white pepper
- ¼ teaspoon paprika
- ½ cup mayonnaise
- 1 tablespoon dijon
- 1 tablespoon ketchup
- 3 cups edam cheese grated
- 1 cup parmesan cheese grated
- Preheat oven to 180ºC / 350ºF / Gas Mark 4. Lightly grease a 4.5 litres (4 quarts) quart baking dish.
- Boil the pasta according to package. Add salt to water before boiling.
- While pasta is cooking, in a separate bowl, beat eggs with white pepper and paprika. Whisk in mayonnaise, ketchup and Dijon mustard. Set aside.
- In another bowl, blend 3/4 cup grated Parmesan cheese and 2 3/4 cup grated Edam cheese. Add egg mixture and stir in shallots.
- Stir in cheese and milk mixture with cooked pasta. Place cooked pasta in the prepared dish and sprinkle the remaining cheeses. Dot with butter and bake uncovered 40 to 45 minutes and until the top is brown. Serve hot with a side of vegetable, salad or a meat dish.