Creamy macaroni and cheese

4 Servings

Ingredients

Quantity Ingredient
1 cup Fresh bread crumbs
1 pinch Salt
1½ tablespoon Unsalted butter, melted
2 larges Eggs
1 12oz can evaporated milk
¼ teaspoon Red pepper sauce
2 teaspoons Salt
¼ teaspoon Ground black pepper
1 teaspoon Dry mustard
1 teaspoon Water
½ pounds Elbow macaroni, dry
4 tablespoons Unsalted butter
12 ounces Sharp cheddar cheese, grated (3cups)

Directions

1. Heat oven to 350 degrees. Mix bread crumbs, 1½ teaspoons melted butter and pinch of salt and put in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.

2. Meanwhile, mix eggs, 1cup of the evaporated milk, pepper sauce, ½ teaspoon of the salt and pepper in small bowl. Dissolve mustard in the 1 teaspoon of water and add to egg mixture. Set aside.

3. Meanwhile, heat 2 quarts water to boil in large heavy bottomed saucepan or Dutch oven. Add 1 ½ teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.

4. Pour egg mixture over buttered noodles along with ¾ of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot, creamy and starts to thicken, about 5 minutes. Serve immediately topped with toasted bread crumbs.

NOTES : You may use American or Monterey Jack cheese instead of Cheddar.

Posted to MC-Recipe Digest V1 #341 Recipe by: From Cook's Magazine From: Kari Boyington <gjkboy@...> Date: Thu, 12 Dec 1996 23:35:36 -0500 (EST)

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