Macaroni and cheese - john thorne

Yield: 4 servings

Measure Ingredient
½ pounds Elbow macaroni
4 tablespoons (1/2 stick) butter; cut into
\N \N ;bits
\N dash Tabasco sauce
1 can (12 oz.) evaporated milk (or use whole milk mixed with a little cream
1 pounds Sharp Cheddar cheese; grated
2 \N Eggs; beaten
1 teaspoon Dry mustard; dissolved in a
\N \N ;little water
\N \N Salt and freshly ground pepper

Preheat oven to 350F. 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 three quarters of the cheese, the eggs, and the mustard. When well combined, season to taste with salt and pepper, and set the bowl directly 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 it at once, with a plate of toasted common crackers to crumble over.

No matter how closely you follow my instructions, your macaroni and cheese will never taste exactly like mine, but we'll hope. I never made the dish exactly the same way twice, but each time it gets more divine. -Pearl Bailey

from Simple Cooking, by John Thorne ISBN 0 14 01.1737 7 Submitted By NANCY VAINE On 11-03-94

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