A Recipe Sure to Please
I hope everyone takes a few minutes out of their holiday tomorrow to read Adrian Higgins's wonderful story about wreaths and how to build your own. I'm not sure I'll have the time to do it myself, but I loved reading the story.
I'm counting down the hours now to the big meal and we've received two last-minute requests for a mac-and-cheese recipe. Bonnie Benwick, the assistant editor of the Food section, offers one below.
Enjoy your Thanksgiving. (And remember, if you start feeling as stuffed as a turkey, check in with the Lean Plate Club Holiday Challenge to maintain your weight through all the great feasts ahead.)
Baked Macaroni With Cheese
8 servings
Most mac and cheese recipes call for making a white sauce with flour and milk, which takes time. Not so with this recipe. Just boil the macaroni, add the rest and bake. The rich result is easy to cut into squares because it's not soupy. The hot sauce puts a little zing in all that richness.
MAKE AHEAD: Bake, cool, cover and refrigerate up to 1 day in advance; reheat covered in a 325-degree oven until heated through.
2 cups uncooked elbow macaroni
2 eggs, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, melted and slightly cooled
11/2 cups (12-ounce can) evaporated milk
1/2 cup cream (either heavy or half-and-half)
1 tablespoon hot sauce, such as Louisiana Crystal sauce or Tabasco sauce, to taste
About 3 cups (3/4 pound) sharp cheddar cheese, grated
Sweet paprika
Preheat the oven to 375 degrees. Lightly grease a 9-inch square baking dish (or 2-quart casserole) with nonstick spray oil.
Fill a large pot with water and place over high heat. When the water comes to a boil, add 1 tablespoon salt and gradually add the macaroni so the water continues to boil. Cook, uncovered, for 8 to 9 minutes. Drain the macaroni in a colander, then rinse under cold running water for a few seconds. Transfer to the prepared baking dish.
Meanwhile, in a large bowl, combine the eggs and the melted butter, then add the milk, cream and hot sauce, stirring to combine. Add about 2 cups of the grated cheddar. Add the milk-cheese mixture to the macaroni and mix until just combined. Top with the remaining cheese and sprinkle with paprika. Bake for 30 minutes or until lightly browned. Serve warm or at room temperature.
Per serving: 454 calories, 19 g protein, 26 g carbohydrates, 31 g fat, 148 mg cholesterol, 19 g saturated fat, 371 mg sodium, 1 g dietary fiber
By Liz Seymour |
November 22, 2006; 1:22 PM ET
| Category:
Thanksgiving
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Posted by: T.H. | November 23, 2006 12:23 AM
The comments to this entry are closed.
This recipe for Mac 'n Cheese has served me very well, and many others too. Best of all, it's incredibly easy to make.
Preheat oven to about 350 degrees
16 oz. Bag of small elbow macaroni
1/2 Stick of Salted Butter
1 cup of milk
2 cups of shredded cheddar cheese
1 cup of shredded mozzarella cheese
16-24 Slices of American Cheese
2 Teaspoons of salt
Boil the macaroni and drain, then stir the pasta, butter and shredded cheese in a large mixing bowl, adding milk as you continue to stir.
Grease a standard baking pan, preferably a glass pyrex pan.
Cover the surface of the pan with American cheese. Pour the mixture into the pan on top of the cheese. Then place the remaining American Cheese on top of the macaroni mixture. Place in preheated oven for about 40-45 minutes, checking every 15-20 minutes. The dish is done once the cheese browns at the top. Let sit for about 10 minutes or so.
I'm not sure about the number of servings, but we usually have a leftovers for at least a couple of days.
Calories: Lots
Fat: Ditto
But hey, Thanksgiving only comes once a year.