Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Side Dishes
Amount Measure Ingredient -- Preparation Method
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1/2 pound elbow macaroni
4 tablespoons unsalted butter -- cut into bits
1 Dash Tabasco sauce
1 can evaporated milk -- (12 ounce)
1 pound sharp cheddar cheese -- grated
2 large eggs -- beaten
1 teaspoon dry mustard -- dissolved in 1 tsp
water
2 teaspoons Salt
Pepper
Toasted Bread Crumbs (CI version)
1 cup fresh bread crumbs
1 pinch salt
1 1/2 tbsp unsalted butter -- melted
Preheat oven to 350. Boil the macaroni until just barely done in salted
water. Drain and toss with the butter in a large, ovenproof mixing bowl.
Mix the Tabasco into the evaporated milk. Reserving about 1/3 cup, stir
the milk into the macaroni, then add 3/4 of the cheese, the eggs and the
mustard. When well combined, season to taste with salt and pepper and
set the bowl in the oven. Every five minutes, remove it briefly to stir
in some of the reserved cheese, adding more evaporated milk as necessary
to keep the mixture moist and smooth. When all the cheese has been
incorporated and the mixture is nicely hot and creamy (which should take
20 minutes all told), serve at once with a plate of toasted common
crackers to crumble over.
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Per serving: 608 Calories; 40g Fat (60% calories from fat); 27g Protein;
34g Carbohydrate; 177mg Cholesterol; 1268mg Sodium
