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Macaroni and Cheese
2 large eggs
Toasted Bread Crumbs:
1 cup fresh bread crumbs -- from French or Italian bread
1 pinch salt
1 1/2 tablespoons unsalted butter -- melted
Creamy Macaroni and Cheese:
12 ounces canned evaporated milk
2 large eggs
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard -- dissolved in 1 t. water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
12 ounces sharp wisconsin cheddar* -- grated
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.
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.
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 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.