Baked Macaroni With Cheese 8 servings 2 cups uncooked elbow macaroni 2 eggs, lightly beaten 4 tablespoons ( 1/2 stick) unsalted butter, melted and slightly cooled 1 1/2 cups (12-ounce can) evaporated milk 1/2 cup cream (either heavy or half-and-half) 1 tablespoon hot sauce, such as Louisiana Crystal sauce or Tabasco sauce, to taste About 3 cups ( 3/4 pound) sharp cheddar cheese, grated Sweet paprika
Preheat the oven to 375 degrees. Lightly grease a 9-inch square baking dish (or 2-quart casserole) with nonstick spray oil. Fill a large pot with water and place over high heat. When the water comes to a boil, add 1 tablespoon salt and gradually add the macaroni so the water continues to boil. Cook, uncovered, for 8 to 9 minutes. Drain the macaroni in a colander, then rinse under cold running water for a few seconds. Transfer to the prepared baking dish. Meanwhile, in a large bowl, combine the eggs and the melted butter, then add the milk, cream and hot sauce, stirring to combine. Add about 2 cups of the grated cheddar. Add the milk-cheese mixture to the macaroni and mix until just combined. Top with the remaining cheese and sprinkle with paprika. Bake for 30 minutes or until lightly browned. Serve warm or at room temperature. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
