| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | American, Cheese, Pasta | 4 | Servings |
INGREDIENTS
| 2 | Eggs | |
| 1 | c | Fresh bread crumbs, from |
| French or Italian bread | ||
| 1 | pn | Salt |
| 1 1/2 | T | Unsalted butter, melted |
| 12 | oz | Canned evaporated milk |
| 2 | Eggs | |
| 1/4 | t | Hot red pepper sauce |
| 2 | t | Salt |
| 1/4 | t | Ground black pepper |
| 1 | t | Dry mustard, dissolved in: |
| 1 | t | Water |
| 1/2 | lb | Elbow macaroni |
| 4 | T | Unsalted butter |
| 12 | oz | Sharp Wisconsin cheddar* |
| grated |
INSTRUCTIONS
or American or Monterey Jack. Authors think that since there is so much cheese, a mild cheese is needed. Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes, set aside. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper and mustart mixture in samll bowl. Set aside. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1-1/2 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. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thououghly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately topped with toasted bread crumbs. Serves 4 as a main course or 6-8 as a side dish. If you're in a hurry, skip the bread crumb step and sprinkle the top with crumbled crackers. 12/12/1996 NOTES : Based on a recipe from John Thorne"s SIMPLE COOKING (Penguin, 1989) which included a four page essay on macaroni and cheese. The recipe was first published in THE HOME COMFORT COOK BOOK (Wrought Iron Range Company, 1937). The Cook's article authors (Pam Anderson with Karen Tack) deemed this one "the best." The article also includes directions for a "baked" version. Posted to MC-Recipe Digest V1 #341 Recipe by: Cook's Illustrated, Feb. 1997, p. 21 From: Lou Parris <lbparris@earthlink.net> Date: Thu, 12 Dec 1996 19:48:22 -0600
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Nutrition (calculated from recipe ingredients)
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Calories: 616
Calories From Fat: 358
Total Fat: 40.6g
Cholesterol: 290.1mg
Sodium: 2246.7mg
Potassium: 441.3mg
Carbohydrates: 30.2g
Fiber: 1.3g
Sugar: 10.8g
Protein: 32.2g