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Ingredients
- 1 c. Fresh bread crumbs , (from French or possibly Italian bread)
- 1 pch Salt
- 1Â 1/2 Tbsp. Butter, melted
- Â Â Salt
- 1/2 lb Elbow macaroni
- 4 Tbsp. Butter
- 2 x Large eggs, large
- 12 ounce Evaporated lowfat milk, heated to hot
- 1/4 tsp Warm pepper sauce , (I like Tabasco)
- Â Â Grnd black pepper
- 1 tsp Dry mustard dissolve in:
- 1 tsp Water
- 3 c. Mild cheddar or possibly American or possibly Jack
Directions
- 1. Heat oven to 350F and set a 1 1/2 quart heat proof dish in the oven to hot.
- 2. Bread Crumbs: Mix ingredients together in small baking pan, set aside.
- 3. Macaroni: Boil 2 quart water in large pan. add in 1 1/2 t salt and macaroni; cook to al dente (NOT soft). Drain, transfer to preheated dish, stir in butter to heat.
- 4. Meanwhile, mix Large eggs, 1C evaporated lowfat milk, pepper sauce, 1/2 t salt (1/4 t if using salty cheese like Velveeta or possibly American), 1/4 t pepper and mustard fold in small bowl.
- 5. Pour egg mix over noodles, add in 3/4 of cheese, stir till thoroughly combined and cheese starts to heat.
- 6. Place bread crumbs in oven to toast till golden, 10-15 minutes.
- Remove from oven and set aside. Place pan of macaroni in oven at same time bake for 5 minutes, remove from oven and stir thoroughly to mix, adding a little additional lowfat milk and cheese. Return to oven and cook 5 minutes longer, then remove and stir thoroughly so all cooks proportionately, adding additional lowfat milk and cheese if mix does not look moist and creamy. Return to oven for a TOTAL of 20 min cooking time, removing once to stir in remaining lowfat milk and cheese. Serve immediately, sprinkled with bread crumbs.
- DON'Tablespoons try to make the finished product warmer by leaving it in the oven for more than 20 min: you risk curdling the Large eggs and creating a grainy texture.
- Stovetop Method
- 1. Follow steps 3 and 4 above, but put macaroni in pot when done.
- 2. Over medium heat, add in egg mix and 3/4 of cheese, stirring constantly till cheese starts to heat. Gradually stir in remaining lowfat milk and cheese; continue to stir constantly till sauce thickens and mix is warm and creamy about 5 min. Serve immediately.
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