Macaroni and Cheese

6 Servings

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Macaroni and Cheese Ingredients

16 oz Macaroni, large elbow	5 dr Louisiana hot sauce
16 oz Cheddar, sharp; halved	1 tb Mustard, dry
3 c Milk, whole	1 ts Salt
6 lg Eggs	ds Pepper
2 ts Worcestershire sauce	Paprika

Instructions for Macaroni and Cheese

Boil macaroni and drain. Slice 8 oz. sharp cheddar in 1/4" thick pieces and set aside. Preheat oven to 350 degrees. Place additional 8 oz. of sharp cheddar in food processor and pulse 4 or 5 times. Add milk, eggs, Worcestershire sauce, Louisiana hot sauce, mustard, salt and a dash pepper. Blend well; cheese should be well-processed. Put cooked macaroni in glass casserole. (My mom always used one of those square ones. For a half batch, my glass "loaf pan" that holds one quart is perfect.) Pour liquid over macaroni, making sure mixture is incorporated well. Pave the top with the reserved cheese and bake for about an hour, till custard sets and top is golden. Can sprinkle top with paprika for visual interest about 10-15 minutes before done. Vickis notes: * This happens to be one of my major comfort foods (why is it always the ones so high in fat?), tho I usually halve this recipe b/c there are only two of us... * Can top with 1/2 C bread crumbs tossed in 2 T butter and brown under broiler at end of cooking time. * Instead of casserole, turn macaroni into hollowed tomatoes and bake approximately 15 minutes. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CheeseCuisine: Uncategorized