Macaroni and Cheese Casserole
this recipe for macaroni and cheese casserole comes from our recipe site we are doing a comfort food theme for this month 
and i 
believe your readers would like it as much as ours have! 
makes 3- 4 servings 
simply food chicago staff 
for many people, macaroni and cheese is comfort food, a dish that evokes 
happy memories of childhood. but not for me! we rarely had it at home, and 
early exposures to the version served in school cafeterias were anything 
comforting: made with velveeta, the stuff was gloppy and bland, with 
scorched edges that reminded me of burnt rubber. 
today's mac and cheese is a far cry from that of our childhood. this 
is a hearty yet meatless bowl of comfort for blustery days. this recipe 
a flavor boost by adding a mixture of good cheeses, quality pasta and 
discreet hints of spice. 
it should take less than an hour to make this dish, with the last 30 
devoted to unsupervised baking time. 
6 to 8 oz.  cheese (cheddar, swiss, gruyere, emmenthaler, or all four)
3/4 cup  milk
1   egg
1/2 tsp  dry mustard
  cayenne, dried red-pepper flakes or hot sauce
4 oz.  elbow macaroni or short pasta
1 Tbsp  butter
  garlic clove
first preheat your oven to 350f (175c); put a large pot of salted water 
on to boil for the pasta; lightly grease a casserole or baking dish large 
enough to hold the macaroni and rub its inner surface with smashed garlic 
cloves; and measure out your cheese. 
let your imagination go as you choose a cheese or variety of cheeses that 
suits your taste. i use cheddar or similar sharp yellow cheese as a 
point and usually have it as about three-fourths of the blend. swiss-type 
cheeses such as gruyere or emmenthaler add a pleasant high note, and a bit 
of blue cheese (i included 1 ounce of stilton in a recent mix) contributes 
earthiness and complexity. grate the cheeses together using the large-hole 
side of a four-sided grater or equivalent. 
break the egg into a bowl, whip with a fork until the white and yolk are 
mixed, then stir in 1/2 cup of the milk, taking care to reserve about 1/4 
cup for later. add the dry mustard (it's easiest if you dissolve it in a 
little water first), and stir in salt, freshly grated pepper and nutmeg 
cayenne or hot sauce to taste. 
using elbow macaroni for tradition or your choice of short pasta such as 
penne or conchiglie (small shells), put the pasta in the boiling salted 
water and cook until it's nearly al dente but still firm, remembering that 
it will cook more in the dish: the soggy, mushy overcooked macaroni of 
school days is not what we want here. elbow macaroni should be done in 6 
minutes or so. short pastas may take a bit longer - go by experience or 
check instructions on the package. 
drain the pasta and put it back into the same pot along with the butter. 
toss until the butter melts and coats the pasta. over medium-low heat, 
in the milk, egg and spice mixture. then add two-thirds of the cheese. 
(note: be sure to save about one-third for later.) stir until the cheese 
melted and the contents of the pot are bubbly. then add the remaining milk 
and about half of the remaining cheese, stirring until this cheese melts. 
turn the contents into the greased and garlicky casserole dish, and 
sprinkle the remaining cheese on top. bake uncovered for 30 minutes, or 
until it's bubbling throughout and crusty-brown on top. 
best regards, 
donna l. binbek 
editor & publisher 
simply food chicago 
(ID: 8719) Mirror: Thu, Feb 19, 2004

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