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| Macaroni & Cheese |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monday, 08 September 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
![]() 4 Servings Ingredients: 1/2 pound macaroni 12 ounces evaporated milk 1/8 teaspoon cayenne, or to taste 2 large eggs 1 teaspoon dry mustard in 1 teaspoon water 4 tablespoons sweet butter 12 ounces favorite cheese salt & black pepper Preparation: 1.Boil two quarts of water in a large heavy saucepan. Add 1 1/2 teaspoon salt and macaroni and cook until almost tender. Drain, return to pan with butter and stir. 2.Mix eggs, 1 cup of the evaporated milk, 1/8 teaspoon cayenne, 1/2 teaspoon salt, pepper and mustard mixture in a small bowl. 3.Pour egg mixture over hot buttered macaroni along with 3/4 of the cheese. Stir, over medium heat, until thoroughly combined and cheese starts to melt. Gradually add remaining cheese and milk, stirring constantly until mixture is hot and creamy, about 5 minutes. Sprinkle with cheese on top. Serve immediately.
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