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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 6 |
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Directions: 1. Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.
2. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside.
3. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.
?BAKED? MACARONI AND CHEESE
Developed from the stovetop recipe by Stephen Schmidt, this dish is his answer to those who prefer their macaroni and cheese topped with crumbs and served out of a baking dish. Smooth and creamy like the stovetop version, this one is broiled just long enough to brown the crumb topping. The macaroni and cheese can be made up to eight hours ahead, but it must be reheated over very low heat, adding extra milk to moisten it, if necessary, before pouring into the baking dish.
1. Heat 2 tablespoons butter in large skillet over medium heat until foam subsides. Add 1 cup lightly packed soft fresh bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color. Season to taste with salt; set aside.
2. Adjust oven rack 6 inches from heating element; heat broiler. Follow recipe for Creamy Macaroni and Cheese, mixing 1/4 cup of the grated cheese in with the bread crumbs.
3. Pour cooked macaroni and cheese into 9-inch pan (or another heatproof pan of similar surface area). Spread crumbs evenly over top. Broil until crumb turns deep brown, 1 to 2 minutes. Let stand to set a bit, about 5 minutes, and serve.
4. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately topped with toasted bread crumbs.
| Ingredients:
2 large egg
1 Pound(s) evaporated milk
1/4 tobasco sauce
217/10000 Pound(s) salt
87/2000 Ounce(s) pepper, black
4/23 Ounce(s) dissolved in 1 tsp water mustard, dry
1/2 eggplant
163/1250 Pound(s) unsalted butter
3 Cup(s) grated cheese, cheddar |
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