• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

John Thorne's Macaroni and Cheese

  • Recipe Submitted by on

Category: Side Dishes, Pasta

 Ingredients List

  • 1/2 lb Elbow macaroni
  • 4 tb Unsalted butter;, cut into
  • -bits
  • 1 ds Tabasco sauce
  • 1 cn (12 oz) evaporated milk
  • 1 lb Sharp cheddar cheese;,
  • -grated
  • 2 lg Eggs;, beaten
  • 1 ts Dry mustard; dissolved in 1
  • -tsp water
  • 2 ts Salt
  • Pepper
  • Toasted Bread Crumbs; (CI
  • -version)
  • 1 c Fresh bread crumbs
  • 1 pn Salt
  • 1 1/2 tb Unsalted butter;, melted


Preheat oven to 350. Boil the macaroni until just barely done in salted
water. Drain and toss with the butter in a large, ovenproof mixing bowl.
Mix the Tabasco into the evaporated milk. Reserving about 1/3 cup, stir the
milk into the macaroni, then add 3/4 of the cheese, the eggs and the
mustard. When well combined, season to taste with salt and pepper and set
the bowl in the oven. Every five minutes, remove it briefly to stir in some
of the reserved cheese, adding more evaporated milk as necessary to keep
the mixture moist and smooth. When all the cheese has been incorporated and
the mixture is nicely hot and creamy (which should take 20 minutes all
told), serve at once with a plate of toasted common crackers to crumble

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