RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1342
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| Recipe Name: |
Stovetop Macaroni and Cheese |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you're in a hurry or prefer to sprinkle the dish with crumbled crackers (saltines aren't bad), you can skip the breadcrumb step. To make fresh breadcrumbs, trim crusts from about 5 slices of good-quality white bread (we like Pepperidge Farm Toasting White) and grind them in the food processor until evenly fine-textured, 20 to 30 seconds. "Baked" Macaroni and Cheese: This dish is for those who prefer their macaroni and cheese served out of a baking dish. Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping. Follow recipe for Stovetop Macaroni and Cheese, pouring cooked macaroni and cheese into 9-inch-square gratin dish (or another heatproof baking dish of similar dimensions). Spread crumbs evenly over top. Broil until crumbs turn deep brown, 1 to 2 minutes. Let stand to set a bit, about 5 minutes, and serve immediately.
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Ingredients:
0.25 Teaspoon tabasco
1 Teaspoon mustard, dry dissolved in the water
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Directions:
Heat butter in large skillet over medium heat until foam subsides. Add breadcrumbs; cook, tossing to coat with 2 tablespoons butter, until crumbs just begin to color, about 10 minutes. Season to taste with salt; set aside.
Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven. Add remaining 1 1/2 teaspoons 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.
Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the 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 breadcrumbs. |
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| Nutrition per Serving: |
| Calories: |
617 |
Total Carbs: |
52.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
132.3 |
Fat: |
32.3 |
Protein: |
27.50 |
| Fiber: |
0.04 |
Sodium: |
551.98 |
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