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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Behnke duplicates her mom's casserole by baking it until it's very crusty, 10 minutes longer, but the pasta is less creamy-tasting. Ingredients:
1 pound dried small elbow macaroni |
about 1/3 cup (1/6 lb.) butter or margarine |
2 cups (1/2 lb.) shredded sharp or medium cheddar cheese |
1/2 cup fine dried bread crumbs |
3 large eggs |
2 cups milk |
1/4 to 1/2 teaspoon hot sauce |
about 1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
Directions:
1. In a 5- to 6-quart pan over high heat, cook macaroni in about 2 quarts boiling water just until tender to bite, 4 to 6 minutes. Drain. Return macaroni to pan, off the heat, and add 1/3 cup butter; stir to melt.
2. Lightly butter a shallow 2 1/2- to 3-quart casserole. Sprinkle 1/2 cup cheese and 1/4 cup bread crumbs over casserole bottom.
3. Beat eggs, milk, hot sauce, 1/2 teaspoon salt, and pepper to blend. Add to macaroni, along with 3/4 cup cheese, and mix well. Pour mixture into casserole. Sprinkle remaining cheese and bread crumbs evenly over top. Dust with paprika.
4. Bake in a 400° oven until top feels slightly crusty when touched, about 20 minutes (about 15 minutes in a convection oven). Add salt to taste.
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