Miss Johnnie's Macaroni and Cheese
Source of Recipe
"Consuming Passions: A Food Obsessed Life," by Michael Lee West
Recipe Introduction
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List of Ingredients
2 cups elbow macaroni
2 Tbsp salt
Boil macaroni according to directions on the box. Meanwhile, assemble the following ingredients:
¼ cup unsalted butter, at room temperature
2 cups evaporated milk
2 tsp Dijon mustard
â…› tsp salt
½ tsp pepper
3 eggs, beaten
Dash Tabasco
2 pounds sharp Cheddar cheese, grated
Paprika, for dusting
Recipe
Preheat the oven to 370° F. Drain macaroni and transfer into a big bowl. Add butter. Stir. In another bowl, pour the evaporated milk. Whisk in the Dijon mustard, salt and pepper. Slowly add the beaten eggs and Tabasco.
Using a 9- x 13-inch buttered dish (or a 2-quart casserole) spoon in the macaroni. Sprinkle with the grated cheese. Add the milk and egg mixture, lightly stirring to make sure everything is blended. Dust with paprika.
Bake for approximately 50 minutes. The last 10 minutes, you might have to cover it with foil. Sometimes I add a topping -- ½ cup bread crumbs, ¼ cup grated Cheddar, and 1 tablespoon butter, cut into cubes. Mix the ingredients and add this 25 minutes before you're ready to pul the dish from the oven. As Miss Johnnie used to say, this recipe generously serves eight hungry souls or six starving ones.
Serves 6 to 8
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