Miyagi-Do Stovetop Mac and Cheese
Very simple dish. Noodles, cheese, milk. But—if make with care, with balance—become comfort, become like karate: not fancy. Too much cheese—overwhelm. Not enough—empty. Right amount? Harmony. Daniel-san, remember: even easy food can teach you something. Respect ingredients. Respect yourself. You hungry—eat. You tired—rest. You lost—make mac and cheese...
Ingredients
1 pound small shell macaroni
1 stick butter
2 eggs
5 ounces evaporated milk
1 tsp kosher salt
8 ounces sharp cheddar, shredded
8 ounces Colby, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain.
Return to the pot and melt in the butter.
Toss to coat.
Whisk together the eggs, milk, and salt.
Stir into the pasta and add the cheese.
Stir for 3 minutes or until creamy.
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