Ingredient List Print Recipe
- 1 cup fresh breadcrumbs from artisan bread
- 3 tablespoons melted butter
- Salt and pepper
- 2 large eggs
- 12-oz. can evaporated milk
- 1/4 teaspoon Tabasco
- 2 teaspoons salt
- 1/4 teaspoons ground black pepper
- 1 teaspoon dry mustard
- 1/2 lb. uncooked macaroni
- 4 tablespoons butter
- 12 oz. aged artisanal cheddar cheese, grated -- makes about 3 loose cups. I like to use Wisconsin Carr Valley 3-year-aged cheddar.
Creamy, Gooey & Cheesy
Cheesy Mac is what Wisconsin eating is all about, and of the dozens of recipes for this comfort food classic that I have in my recipe file, this one is unique. It’s cheesy and easy, and once you taste the browned buttery bread crumbs, you will be sold.
Toss the breadcrumbs in with the melted butter. Reserve.
Cook the macaroni to al dente, drain well, place back into the saucepan it was cooked in, and toss in the butter.
In a large bowl, combine the eggs, 3/4 of the milk, 3/4 of the cheese, Tabasco, salt, pepper and mustard.
Stirring the macaroni and butter over medium heat, add the egg mixture and stir until cheese melts and sauce begins to thicken.
Add the remaining milk and keep stirring until sauce is bubbling and hot. Pour immediately into a greased baking dish.
Sprinkle with the remaining cheese and the bread crumbs. Place under a broiler. Be sure to place 6-7 inches away so you don’t burn your top, broil to crisp, and serve.
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