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    21st Century Mac and Cheese


    Source of Recipe


    Splendid Table

    List of Ingredients




    1/2 pound (2 cups ) raw penne pasta, cooked and drained
    1 large egg
    1 cup milk
    1 small clove garlic
    3/4 medium onion, coarsely chopped
    1 generous cup (5 ounces) shredded good quality, extra-sharp cheddar cheese
    5 ounces cream cheese, crumbled
    2/3 cup (3 ounces) shredded Gruyere cheese
    Generous 1/8 teaspoon each hot red pepper flakes
    Generous 1/8 teaspoon freshly ground black pepper
    Generous 1/4 teaspoon sweet Hungarian paprika
    3 tablespoons unsalted butter
    12 saltines, coarsely crumbled

    Recipe



    Yield: 4 servings and doubles easily

    1. Preheat oven to 350. Butter a shallow 1 1/2 quart baking dish, and add cooked pasta.

    2. In a blender or food processor combine egg, milk, and garlic, and process 3 seconds. Add onion, cheeses, peppers, salt, and paprika, and blend 10 seconds. Turn into dish, folding into macaroni. Casserole could be covered with plastic wrap and refrigerated up to 24 hours at this point.

    3. To bake, bring casserole close to room temperature. Melt butter in a small saucepan. Coat crackers with butter and spread over top of casserole. Bake about 20 to 25 minutes, or until thick yet creamy. If top is not golden, slip under broiler for a minute. Remove from oven, let stand about 5 minutes, and serve.

 

 

 


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