Macaroni and Cheese

Title: Macaroni and Cheese

From: John Thorne


1/2 pound elbow macaroni
4 tablespoons unsalted butter (cut into bits)
1 Dash Tabasco sauce
1 can evaporated milk (12 ounce)
1 pound sharp cheddar cheese (grated)
2 large eggs (beaten)
1 teaspoon dry mustard (dissolved in 1 tsp water)
2 teaspoons salt
Toasted Bread Crumbs (CI version)
1 cup fresh bread crumbs
1 pinch salt
1 1/2 tbsp 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 over.


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Filed under baked, casserole, cheese, comfort food, dinner, john thorne, macaroni, pasta

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