Cafeteria-Style Macaroni & Cheese
From: email@example.com (Stephanie da Silva)Date: Wed, 22 Sep 1993 04:17:38 GMT1/2 pound elbow macaroni1 1/2 cups milk1 1/2 teaspoons powdered mustard1 teaspoon Worcestershire sauce1/4 teaspoon saltFew drops of hot pepper sauce3 1/2 tablespoons butter1 egg, beaten3 1/2 cups grated sharp Cheddar cheese (about 3/4 pound)1/2 cup fresh bread crumbs1/2 teaspoon paprikaPreheat the oven to 350F. Butter a shallow 2 quart baking dish.In a large pot of boiling salted water, cook the macaroni untiltender but still firm, about 8 minutes. Drain well.Meanwhile, in a small heavy saucepan, bring the milk to a simmer overmoderate heat. Removed from the heat and stir in the powdered mustard,Worcestershire sauce, salt and hot pepper sauce. Set the seasoned milkaside.Transfer the macaroni to a medium bowl. Add 1 1/2 tablespoons of thebutter and the egg and mix well. Stir in 3 cups of the Cheddar cheese.Spread the macaroni evenly in the buttered baking dish. Pour theseasoned milk over the macaroni and sprinkle with the remaining 1/2cup grated cheese.In a small skillet, melt the remaining 2 tablespoons butter overmoderate heat. Stire in the bread crumbs until well coated. Scatterthe buttered crumbs evenly over the macaroni and sprinkle with thepaprika.Bake for 30 minutes, or until the macaroni is bubbling and lightlycolored. Transfer to the broiler and broil about 6 inches from theheat until the bread crumbs are golden brown, 1 to 2 minutes.
Cafeteria-Style Macaroni & Cheesehttp://www.cs.cmu.edu/~mjw/recipes/pasta/caf-mac-chs.html (1 of 2) [12/17/1999 11:26:56 AM]