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Hot Macaroni & Cheese

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Recipe

A simple but delicious dish that is perfect for a quick lunch or dinner.

 

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
½ pound pasta, elbow macaroni
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4 tablespoons butter
cut into bits
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red hot pepper sauce
tabasco sauce, to taste
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12 ounces evaporated milk
1 can
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1 pound cheddar cheese
sharp, grated
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2 large eggs
beaten
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1 teaspoon dry mustard
dissolved in 1 ts water
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2 teaspoons salt
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black pepper
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Ingredients

Amount Measure Ingredient Features
226.8 g pasta, elbow macaroni
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6E+1 ml butter
cut into bits
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1 x red hot pepper sauce
tabasco sauce, to taste
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1 each evaporated milk
1 can
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453.6 g cheddar cheese
sharp, grated
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2 large eggs
beaten
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5 ml dry mustard
dissolved in 1 ts water
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1E+1 ml salt
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1 x black pepper
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 43358% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 1025mg 43%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 42g
Vitamin A 17% Vitamin C 1%
Calcium 48% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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