Just gave it a test-drive today--delicious! The idea was to have a comfort food supper with the anatomy group while one member practiced her presentation for tomorrow. Unfortunately, comfort food supper generally leads to comfort food coma which leads to TV watching and lethargy. Ah well. This time, I used whole wheat pasta and topped it with fresh parsley. I think next time I make it I will use a variety of cheeses (maybe blue or gouda) or add in some nice fresh herbs:
Put a large pot of water (about 3 quarts) on the stove and bring to a boil
Add 1 lb. of elbow macaroni
While the macaroni is cooking ( about 5 min) beat 3 eggs and add to that about 4 cups of milk.
Add a teaspoon of yellow mustard, 1/2 tsp of salt, 1/2 tsp of pepper, and 1 tsp Worcestershire (or red wine vinegar) to the egg / milk mixture
Take the macaroni off the stove and pour into a colander to drain
Using a large greased casserole (at least 2 qts.) alternate layers of macaroni and cheese (use 2 lbs grated cheddar total), ending with cheese on the top. don't make the layers too thick.
pour the egg mixture over the macaroni and cheese.
Bake the macaroni in a 350 degree oven until a knife inserted into the center comes out without any egg / milk mixture clinging to it. It usually takes about an hour. watch it to make sure the top doesn't get too brown
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1 comment:
That's really interesting - - pouring the custard over the mixture and baking it. Was your whole wheat macaroni really nutty - - ie, did it look like it had wheat germ bits in it? And putting vinegar into the custard didn't curdle anything? No way Reeves could eat this, and Jody would need gluten-free mac, if they make it, but I'm glad you discovered it; definitely too sophisticated for comfort food.
Love,
Mom
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