MacAroni & Cheese recipe
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Timings & Yeildings
Prepration : 15
Cooking : 60
Total : 75
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
16 ounces pasta, elbow macaroni large elbow
16 ounces cheddar cheese sharp, halved
3 cups milk whole
6 large eggs
2 teaspoons worcestershire sauce
5 dr hot red pepper sauce
1 teaspoon mustard dry
1 teaspoon salt
1 dash pepper
1 dash paprika
 Boil macaroni and drain.  Slice 8 oz. sharp cheddar in 1/4 inch thick pieces
and set aside. Preheat oven to 35 degrees.

Place additional 8 oz. of sharp cheddar in food processor and pulse 4 or 5
times. Add milk, eggs, worcestershire sauce, Louisiana hot sauce, mustard,
salt and a dash pepper. Blend well; cheese should be well-processed.

Put cooked macaroni in glass casserole. (My mom always used one of those
square ones. For a half batch, my glass 'loaf pan' that holds one quart is
perfect.) Pour liquid over macaroni, making sure mixture is incorporated
well. Pave the top with the reserved cheese and bake for about an hour,
'till custard sets and top is golden. Can sprinkle top with paprika for
visual interest about 1-15 minutes before done.

Vicki's notes:

* This happens to be one of my major comfort foods (why is it always the
ones so high in fat?), tho' I usually halve this recipe b/c there are only
two of us...

* Can top with 1/2 C bread crumbs tossed in 2 T butter and brown under
broiler at end of cooking time.

* Instead of casserole, turn macaroni into hollowed tomatoes and bake
approximately 15 minutes.

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