Free Recipe John Thorne s Macaroni and Cheese
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for John Thorne s Macaroni and Cheese Recipe
1/2 lb Elbow macaroni
4 tb Unsalted butter;, cut into
-bits
1 ds Tabasco sauce
1 cn (12 oz) evaporated milk
1 lb Sharp cheddar cheese;,
-grated
2 lg Eggs;, beaten
1 ts Dry mustard; dissolved in 1
-tsp water
2 ts Salt
Pepper
Toasted Bread Crumbs; (CI
-version)
1 c Fresh bread crumbs
1 pn Salt
1-1/2 tb Unsalted butter;, melted
John Thorne s Macaroni and Cheese Preparation
Preheat oven to 350. Boil the macaroni until just barely done in salted water. Drain and toss with the butter in a large, ovenproof mixing bowl. Mix the Tabasco into the evaporated milk. Reserving about 1/3 cup, stir the milk into the macaroni, then add 3/4 of the cheese, the eggs and the mustard. When well combined, season to taste with salt and pepper and set the bowl in the oven. 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 all the cheese has been incorporated and the mixture is nicely hot and creamy (which should take 20 minutes all told), serve at once with a plate of toasted common crackers to crumble over. >From Simple Cooking, 1987, ISBN 0-670-81212-9 Cook”s Illustrated preparation variation: Heat oven to 350F. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15-20 minutes. Set aside Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 tsp. of the salt, pepper and mustard mixture in a small bowl; set aside. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 tsp of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt. Pour egg mixture over buttered noodles along with three-quarters of the cheese (Cooks Illustrated calls for 12 oz cheese instead of 1 full pound); stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes (it took me 15 to 20 minutes, though I probably had the heat too low. It seemed as if it would never thicken, then started to all of a sudden.). Serve immediately topped with toasted bread crumbs. Posted to FOODWINE Digest by rtf <cmfrtf@FLASH.NET> on Jan 6, 1998
How Do You Cook John Thorne s Macaroni and Cheese?
If you know another way to cook John Thorne s Macaroni and Cheese please make a comment in the form below to help other free recipe users make the best of this free recipie.