Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 lb Egg noodles
- 1 tb Hot sauce, habanero
- 1 3/4 c Whole milk, see note
- 1/4 c Heavy cream, whipping
- 1 tb Oil, vegetable
- 2 Cloves garlic, finely
- 1/2 lb Mustard greens, 1/4" strips,
- Salt, to taste
- 1/2 lb Sharp cheddar cheese,
- 1/2 lb Monterey jack cheese,
- 1 tb Dijon mustard
- 2 lg Eggs
- 2 tb Butter
- 3 tb Water
Preparation
Preheat the oven to 350F. Spray a 9 x 12 inch casserole dish with nonstick cooking spray. Cook the pasta until al dente in a large pot of salted boiling water. Drain in a colander, then return the pasta to the pot and toss with the butter. In a mixing bowl, beat the eggs with the mustard and hot sauce until well mixed, then beat in the milk and cream. Set aside. Heat the oil in a large stockpot over medium-high heat. Add the garlic and stir for 15 seconds. Add the greens by the handful, allowing each addition to wilt somewhat before adding more (or, if your pot is big enough, puit all of the greens in at once.) Salt lightly. Add the water, cover the pan and reduce the heat to medium. Simmer for 5 minutes until wilted. Add the greens to the noodles and stir well to combine . Fold the milk mixture and the cheeses into the pasta, and transfer the mixture to the prepared casserole dish. Bake for 35 to 45 minutes, until bubbling and browned. Authors note: You may substitute lowfat or nonfat milk for the whole milk, but youll lose some of the richness. NOTES : You say you like Macaroni and cheese? Try this one! from cookbook author Jennifer Trainer Thompson. Posted to FOODWINE Digest 04 Jan 97 Recipe by: Jump Up and Kiss Me/tpogue@idsonline.com From: Terry Pogue Date: Sat, 4 Jan 1997 16:18:41 0000
