Ingredients Jump to Instructions ↓

  1. 2 sections Eggs (large) Toasted Bread Crumbs

  2. 1 cup 146g / 5.1oz Fresh bread crumbs - from French or Italian bread

  3. 1 Salt

  4. 1 1/2 tablespoons 22ml Unsalted butter - melted Creamy Macaroni and Cheese

  5. 12 oz 340g Canned evaporated milk

  6. 2 oz 56g Eggs (large)

  7. 1/4 teaspoon 1 1/3ml Hot red pepper sauce

  8. 2 teaspoons 10ml Salt

  9. 1/4 teaspoon 1 1/3ml Ground black pepper

  10. 1 teaspoon 5ml Dry mustard - dissolved in

  11. 1 t. Water

  12. 1/2 lb 227g / 8oz Elbow macaroni

  13. 4 tablespoons 60ml Unsalted butter

  14. 12 oz 340g Sharp wisconsin cheddar* - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Heat oven to 350F. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes, set aside.

  2. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper and mustard mixture in small bowl. 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 three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately topped with toasted bread crumbs. Serves 4 as a main course or 6-8 as a side dish. If you're in a hurry, skip the bread crumb step and sprinkle the top with crumbled crackers.

  5. /12/1996


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