- Toasted Bread Crumbs
- 1 cup fresh bread crumbs from French or Italian
bread
- pinch sale
- 1-1/2 tablespoons melted butter
- Macaroni & Cheese
- Salt
- 1/2 pound elbow macaroni
- 4 tablespoons butter
- 2 large eggs
- 1 can (12 oz) evaporated milk, heated to
warm
- 1/4 teaspoon hot red pepper sauce
- Ground black pepper
- 1 teaspoon dry mustard, dissolved in 1 teaspoon
water
- 10-12 ounces (3 cups) mild cheddar, American
or Monterey Jack cheese
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- Heat oven to 350 degrees F and set a 1-1/2 quart heatproof dish,
such as a souffle pan.
- Bread Crumbs: Mix bread crumb ingredients together in a small
baking pan, set aside.
- Macaroni: Bring 2 quarts water to a boil in a large soup kettle.
Add 1-1/2 teaspoons salt and macaroni; cook almost tender, but
still a little firm to the bite. Drain and transfer to preheated
dish and stir in butter to melt.
- Meanwhile, mix eggs. 1 cup evaporated milk, pepper
sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper and musturd mixture
in a small bowl.
- Pour egg mixture over noodles along with three-fourths
of the cheese; stir until thoroughly combined and cheese starts
to melt.
- Place bread crumbs in oven to toast until golden
brown, 10 - 15 minutes. Remove from oven and set aside. Place
pan of macaroni and cheese in oven too and bake for five minutes.
Remove pan from oven; thoroughly stir macaroni mixture, adding
a little remaining milk and cheese. Return to oven and cook 5
minutes longer. Remove macaroni pan from oven and stir thoroughly
so that macaroni and cheese cooks evenly, adding additional cheese
and milk if mixture does not look moist and creamy. Return to
oven for a total of 20 minutes, removing pan from oven once more
to stir in remaining milk and cheese. Serve immediately, sprinkled
with bread crumbs.
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