Macaroni and Cheese

Title:
Macaroni and Cheese

Yield:
6 Servings

Categories:
Entrees




Ingredients:





    16 oz Macaroni, large elbow


    16 oz Cheddar, sharp; halved


     3 c  Milk, whole


     6 lg Eggs


     2 ts Worcestershire sauce


     5 dr Louisiana hot sauce


     1 tb Mustard, dry


     1 ts Salt


       ds Pepper


          Paprika






 Boil macaroni and drain.  Slice 8 oz. sharp cheddar in 1/4" thick pieces


 and set aside.  Preheat oven to 350 degrees.


 


 Place additional 8 oz. of sharp cheddar in food processor and pulse 4 or 5


 times.  Add milk, eggs, Worcestershire sauce, Louisiana hot sauce, mustard,


 salt and a dash pepper.  Blend well; cheese should be well-processed.


 


 Put cooked macaroni in glass casserole.  (My mom always used one of those


 square ones.  For a half batch, my glass "loaf pan" that holds one quart is


 perfect.)  Pour liquid over macaroni, making sure mixture is incorporated


 well.  Pave the top with the reserved cheese and bake for about an hour,


 'till custard sets and top is golden. Can sprinkle top with paprika for


 visual interest about 10-15 minutes before done.


 


 Vicki's notes:


 


 *  This happens to be one of my major comfort foods (why is it always the


 ones so high in fat?), tho' I usually halve this recipe b/c there are only


 two of us...


 


 *  Can top with 1/2 C bread crumbs tossed in 2 T butter and brown under


 broiler at end of cooking time.


 


 *  Instead of casserole, turn macaroni into hollowed tomatoes and bake


 approximately 15 minutes.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini