| 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)
A Message from our Provider:
“Jesus: he understands”