Viewing post #1307913 by ArleneB
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|Jill's Baked Mac 'n Cheese
16 oz macaroni pasta
16 oz sharp cheddar, grated
1 1/3 c milk
2 lg eggs, beaten
1 tsp paprika
12 tsp dry mustard
1/2 tsp black pepper
1/4 tsp cayenne or half-sharp paprika
1/8 tsp turmeric (if using white cheddar)
Pre-heat oven to 350'F (325 convection)
Start water for pasta while you grate the cheese. Reserve about 1/4 of cheese for top (couple handfuls).
Cook pasta until al dente' -- you want it firm, not soft, but not still crunchy either. Test after 5 minutes. Drain pasta and return to pot.
While pasta is cooking...
Cut up half a stick of butter (frozen is easiest).
Beat eggs well and measure milk.
Measure spices, and mix them into the cheese so they don't clump up.
Grease a 9x13" glass baking dish, or a couple of loaf pans.
Add butter, cheese, and spices to still-hot pasta and stir them in so they get melty, then stir in milk. I like to add some of the milk to the eggs, which get added last.
Check temperature -- if you can stand to put your finger in for 10 seconds, the egg won't get scrambled LOL. Stir in eggs.
Pour mixture into prepared pan. If you've let it sit at all, the pasta might have soaked up some of the milk... not a disaster, just add a little extra to the pan. You should be able to see the liquid at least 1/4 inch below the noodles.
Sprinkle reserved cheese on top.
Bake at 350'F for 34-40 minutes, until it "sets" (might jiggle but won't slosh when you nudge the pan). Let top get as browned as you like.
For easier serving, let it stand a few minutes after removing from oven.
Serves 4-8. Our favorite pairings are with ham and green peas, or on its own with a green salad.
Keeps overnight on counter, probably for a week in fridge. Freezes well, just heat in microwave.