Aunt Johnnie's Macaroni and Cheese
* Exported from MasterCook *
Miss Johnnie's Macaroni and Cheese
Recipe By : Consuming Passions by Michael Lee West
Serving Size : 6 Preparation Time :0:00
Categories : Pasta/Rice
Amount Measure Ingredient -- Preparation Method
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2 cups elbow macaroni
2 tablespoons salt
1/4 cup unsalted butter -- at room temperature
2 cups evaporated milk
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs -- beaten
1 dash Tabasco sauce
2 pounds sharp cheddar cheese -- grated
paprika
Boil macaroni according to directions on the box. [add salt to water]
Preheat oven to 350°. 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 ten minutes, you might have to
cover it with foil. Sometimes I add a topping - 1/2 cup bread crumbs, 3/4
cup grated cheddar, and 1 tablespoon butter, cut into pieces. Mix the
ingredients and add this 25 minutes before you're ready to pull the dish from
the oven. As Miss Johnnie used to say, this recipe generously serves eight
hungry souls or six starving ones.
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