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Creamy Macaroni and Cheese

Recipe By: From Cook's Magazine
Serving Size: 4 Preparation Time :0:00
Categories: Pasta

Ingredients:

1 cup fresh bread crumbs
1 pinch salt
1 1/2 tablespoons unsalted butter -- melted
2 large eggs
112 oz can evaporated milk
1/4 teaspoon red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard
1 teaspoon water
1/2 pound elbow macaroni --dry
4 tablespoons unsalted butter
12 ounces sharp cheddar cheese -- grated (3cups)


Preparation:

1. Heat oven to 350 degrees. Mix bread crumbs, 1 1/2 teaspoons melted butter and pinch of salt and put in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.

2. Meanwhile, mix eggs, 1cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt and pepper in small bowl. Dissolve mustard in the 1 teaspoon of water and add to egg mixture. Set aside.

3. Meanwhile, heat 2 quarts water to boil in large heavy bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.

4. Pour egg mixture over buttered noodles along with 3/4 of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot, creamy and starts to thicken, about 5 minutes. Serve immediately topped with toasted bread crumbs.

NOTES : You may use American or Monterey Jack cheese instead of Cheddar.

Posted to the mm-recipes mailing list

by BobbieB1@aol.com

In a message dated 96-12-11 16:25:13 EST, you write:

> Posted to the mm-recipes mailing list

> by Shelly Crawford

> > Does anyone have a peanut brittle recipe? Thanks in advance

> Shelly Crawford Hi Shelly,

Here's one that I use. Even though it's done faster in the microwave, it's still hard to wait until it's cool! Happy Holidays, and Good Cookin

Bobbie













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