| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Entrees, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh bread crumbs |
| 1 |
pn |
Salt |
| 1 1/2 |
tb |
Unsalted butter, melted |
| 2 |
lg |
Eggs |
| 1 |
|
12oz can evaporated milk |
| 1/4 |
ts |
Red pepper sauce |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Water |
| 1/2 |
lb |
Elbow macaroni, dry |
| 4 |
tb |
Unsalted butter |
| 12 |
oz |
Sharp cheddar cheese, grated (3cups) |
INSTRUCTIONS
1. Heat oven to 350 degrees. Mix bread crumbs, 1 1/2 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, 1/2
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 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.
4. Pour egg mixture over buttered noodles along with 3/4 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@SNET.Net>
Date: Thu, 12 Dec 1996 23:35:36 -0500 (EST)
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