Side Pannel
Creamy Macaroni and Cheese
Ingredients List
- 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)
Directions
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.
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.
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