(Here's a version of everyone's favorite.
Cook Time: 45 minutes
Ingredients:
- 1 1/2 cups uncooked elbow macaroni
- 6 tablespoons butter
- 1/4 cup flour
- 1 1/2 teaspoons salt
- dash ground cayenne pepper
- 2 cups milk
- 8 ounces shredded sharp Cheddar cheese
- 6 eggs, separated
Preparation:
Macaroni and Cheese Directions:
Cook macaroni according to package directions; drain and set aside. Melt butter over medium heat in a large saucepan or Dutch oven. Blend in flour, salt and peppers; stir well. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened; remove from heat and add cheese, stirring until cheese is melted. Beat egg yolks until light; quickly stir into cheese sauce. Mix macaroni with cheese sauce. In a separate bowl, beat egg whites until stiff; fold into macaroni mixture. Transfer mixture to a large (3-quart) casserole. Bake at 475° for 10 minutes. Reduce heat to 400° and bake 25 minutes longer.
Macaroni and cheese recipe serves 6 to 8.
Cook macaroni according to package directions; drain and set aside. Melt butter over medium heat in a large saucepan or Dutch oven. Blend in flour, salt and peppers; stir well. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened; remove from heat and add cheese, stirring until cheese is melted. Beat egg yolks until light; quickly stir into cheese sauce. Mix macaroni with cheese sauce. In a separate bowl, beat egg whites until stiff; fold into macaroni mixture. Transfer mixture to a large (3-quart) casserole. Bake at 475° for 10 minutes. Reduce heat to 400° and bake 25 minutes longer.
Macaroni and cheese recipe serves 6 to 8.
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