Wasabi Mac & Cheese – The Easy Way To Make It At Home [RECIPE]
I’m not the best chef in the world, but I do have fun in the kitchen. Basically, I make or create anything that I think sounds good. I love macaroni and cheese and I love wasabi. Why not combine the two? The first time I made this was for no other reason than I wanted to eat it. It became such a huge hit that I make it all the time, now. I present to you my Wasabi Mac & Cheese that’s so easy to make, any can do it. It uses a few simple ingredients and doesn’t require baking in an oven.
You’ll need a few ingredients and those ingredients are as follows.
• half the package of Pasta (and kind you like)
• 2 Eggs
• 1/2 a cup of Milk
• Yancy’s Fancy Hot Wasabi Horseradish cheese
• 2 tablespoons of Butter (optional)
• Onion straws (optional)
• Salt and Pepper (to taste)
Yeah, there’s nothing fancy about this. Yancy’s Fancy brand cheeses (which are available in most stores in the gourmet cheese section of most grocery stores. I buy mine at Rosauers) makes a wasabi cheese so, to do things the easy way, I use that.
- First, make your pasta. You can use elbow macaroni, shells, spaghetti, it really doesn’t matter, whatever kind you like the most. Cook as directed until a little al dente. I like mine super al dente, but however you like yours is fine, I promise.
- While you’re cooking your pasta, shred the cheese so it melts into your pasta easily as you fold it in. If you’re using the Yancy Fancy cheese, just half the block will be perfect. Set it aside for now.
- You’ll also need to make your creaming mixture. For me, super easy, two eggs and a splash of milk (about half a cup). Mix that up. I don’t have any fancy machines to do this so I just break the eggs into a cup and mix it with a fork. Set that aside for now, too.
- One your pasta is done to your liking, straining without rinsing because we’ll still need it warm. Return it to the hot pan, but take it off the stove. If it’s still on the hot burner, your egg mixture will turn into scrambled eggs in your mac & cheese.
- Pasta, back in the hot pan, you can add two tablespoons of butter if you’d like. Sometimes I do, sometimes I don’t. It’s one of those recipe ingredients that I’ve always used, but was never sure why. To me, it doesn’t add much flavor, but it does prevent the pasta from sticking to itself. I usually do this out of tradition more than anything.
- Now add your egg/milk mixture, this turns your pasta into a nice, creamy pasta that can be used for anything. Keep stirring so it doesn’t start frying the eggs. Once it all mixed in, go ahead and add that wasabi cheese and stir it up until the cheese melts.
- Salt and Pepper to taste. If you wanted to add a crunch, I prefer onion straws at the end. I guess you could also use crushed potato chips. You really don’t have to add anything at all. If you wanted to eat it straight from the pan, hovering over your sink you certainly can. But that’s it! That’s all you need. It doesn’t take very long, it doesn’t use up a lot of dishes. Something simple and easy to make and is sure to be a hit.
Everything up until the ‘add wasabi cheese’ is my base recipe for any pasta I ever make. Of course, you can add any cheese you want from smoked gouda to pepper jack or plain ol’ cheddar. You can also do the same, exact recipe but substitute your pasta for potato cubes as I’ve done in the past, too. Just boil cubes (or slices) of potatoes for a cheesy, creamy potato au gratin’-type dish, but stove top instead of baked.
And can you bake this? I suppose you could, only I’m terrible at baking. I don’t like leaving things in an oven and hoping they turn out so I do things by hand, stove top, as often as possible. I’ve tried to bake mac & cheese probably 10 times and every time I’ve never gotten it right. I tried this stove top method and worked perfectly the first time so I’m sticking with it. If you can bake mac & cheese, go for it and let me know what you did so I can try again.