Macaroni and Cheese
4 SERVINGS
Ingredients:
2 cups Elbow macaroni
1/4 cup Butter, softened
Dash Tabasco
1 1/2 cups Evaporated milk, warm
2 Eggs, beaten
1 teaspoon Dry mustard, dissolved in a little water
4 cups Cheddar cheese (sharp)
To taste Salt and white pepper
Method:
Preheat the oven to 350°F (175°C).
Cook the macaroni in boiling salted water until just barely tender.
Drain and toss with the butter.
Mix Tabasco with 1 cup (8 ounces, 235 ml) milk. Add the eggs, mustard, and 12 ounces (340 g) of cheese. Combine well and check seasoning. Mix in macaroni.
Transfer to a baking pan and set in oven. Every 5 minutes, stir in some of the reserved cheese, adding more evaporated milk as necessary to keep the mixture moist and smooth. When you have incorporated all the cheese, the mixture should be creamy, about 20 minutes.
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