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Creamy Macaroni and Cheese
1 c Fresh bread crumbs
1 pn Salt
1 1/2 tb Unsalted butter, melted
2 lg Eggs
1 12oz can evaporated milk
1/4 ts Red pepper sauce
2 ts Salt
1/4 ts Ground black pepper
1 ts Dry mustard
1 ts Water
1/2 lb Elbow macaroni, dry
4 tb Unsalted butter
12 oz Sharp cheddar cheese, grated (3cups)
Heat oven to 350 degrees. Mix bread crumbs, 1 1/2 teaspoons melted butter and pinch of salt and put in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.
Meanwhile, mix eggs, 1cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt and pepper in small bowl. Dissolve mustard in the 1 teaspoon of water and add to egg mixture. Set aside.
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.
Pour egg mixture over buttered noodles along with 3/4 of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot, creamy and starts to thicken, about 5 minutes. Serve immediately topped with toasted bread crumbs.