Make the Best Boxed Macaroni and Cheese, Add Egg Yolk
I love craft macaroni and cheese. I like it when it’s cooked according to the package instructions, but I also tend to change it up by substituting buttermilk for the regular milk, browning the butter , adding crème fraîche, or, starting this morning, adding an egg yolk.
Mixing egg yolk with a steaming pile of carbs is not a new idea. The Japanese dish tamago kake gohan is a simple and delicious example of the form: break a raw egg (or egg yolk) into a handful of hot rice, mix it together and season it with soy sauce. The heat from the rice lightly fries the egg, creating a saucy, custard, soothing blend.
I applied a similar method to a plate of cereal – with great results – and decided to try it with a plate of kraft paper. The momentum was good.
The pasta didn’t taste like egg, but it did taste better – a little creamier , noticeably richer and a little glossier. Like tamago kake gohan, it has become custard. The results seem a bit more homey, which makes sense when you consider that eggs are a fairly common ingredient in baked macaroni and cheese recipes.
To make your own pasta, cook pasta (mostly) according to package instructions: Boil noodles until al dente, then drain and return to pot with half a stick of butter, stirring until melted. Add cheese powder, stir, then add just enough to dissolve the last lumps of powdered cheese. Finally, add one orange yolk to the already orange noodles, then stir until it emulsifies in the sauce (which will be great ).
If you’re tired of your standard boxed Mac, I encourage you to try it with an egg. The blue box may not “need” to be raised, but it’s certainly fun.