| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
Mexican |
Poultry |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whipping cream |
| 5 1/2 |
c |
Half and half |
| 1/2 |
lb |
Chihuahua cheese; shredded |
| 1/2 |
lb |
Manchego cheese; shredded |
| 1 |
ts |
Celery seeds |
| 1/4 |
ts |
Cayenne pepper |
| 3 |
lg |
Egg yolks |
| 1 |
lb |
Elbow macaroni; cooked |
| 1/2 |
c |
Grated Cotija |
| 1/2 |
c |
Bread crumbs |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Preheat oven to 400 degrees F. Combine cream, half and half, Chihuahua and
Manchego cheese in heavy medium saucepan. Stir over low heat until cheese
melts. Remove from heat. Add celery seeds and cayenne pepper. Season sauce
with salt and pepper. Beat yolks in large bowl to blend. Gradually whisk in
sauce. Add macaroni and stir to blend. Butter 4 quart baking dish. Pour
macaroni and sauce into dish. Mix Cojita cheese and bread crumbs in small
bowl. Sprinkle evenly over macaroni. Bake until sauce is bubbling and top
is beginning to brown, about 25 minutes.
Yield: 12 servings
Posted to recipelu-digest Volume 01 Number 659 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
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