Hot Macaroni & Cheese
A simple but delicious dish that is perfect for a quick lunch or dinner.
Yield
8 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta, elbow macaroni
|
|
| 4 | tablespoons |
butter
cut into bits |
|
|
red hot pepper sauce
tabasco sauce, to taste |
*
|
||
| 12 | ounces |
evaporated milk
1 can |
|
| 1 | pound |
cheddar cheese
sharp, grated |
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
dry mustard
dissolved in 1 ts water |
|
| 2 | teaspoons |
salt
|
|
|
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, elbow macaroni
|
|
| 6E+1 | ml |
butter
cut into bits |
|
| 1 | x |
red hot pepper sauce
tabasco sauce, to taste |
*
|
| 1 | each |
evaporated milk
1 can |
|
| 453.6 | g |
cheddar cheese
sharp, grated |
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
dry mustard
dissolved in 1 ts water |
|
| 1E+1 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Boil the macaroni until just barely done in salted water.
Drain and toss with the butter in a large, ovenproof mixing bowl.
Mix the tabasco into the evaporated milk.
Reserving about ⅓ cup, stir the milk into the macaroni.
Then add ¾ of the cheese, the eggs and the mustard.
When well combined, season to taste with salt and pepper and set the bowl in the oven.
Every five minutes, remove it briefly to stir in some of the reserved cheese.
Adding more evaporated milk as necessary to keep the mixture moist and smooth.
When all the cheese has been incorporated and the mixture is nicely hot and creamy (which should take 20 minutes all told).
Serve at once with a plate of toasted common crackers to crumble over.
