![]() ![]() When all the cheese has been incorporated and the mixture is nicely hot and creamy (which should take 20 minutes, all told), serve it at once, with a plate of toasted common crackers to crumble over. Every five minutes, remove it briefly to stir in some of the reserved cheese, adding more evaporated milk as necessary to keep the mixture moist and smooth. When well combined, season to taste with salt and pepper, and set the bowl directly in the oven. ![]() Reserving about one-third cup, stir the milk into the macaroni, then add three-quarters of the cheese, the eggs, and the mustard. Mix the Tabasco sauce into the evaporated milk. Drain and toss with the butter in a large, ovenproof mixing bowl. Boil the macaroni until just barely done in salted water. This, plus some crumbled crackers on top, equals cheesy heaven… The RecipeĤ tablespoons (½ stick) butter, cut into bitsġ 12-ounce can evaporated milk (or use whole milk mixed with a little cream)ġ teaspoon dry mustard, dissolved in a little water ![]()
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