Recipe: Macaroni and Cheese with Mustard and Worcestershire (Bon Appetit)

MACARONI AND CHEESE WITH MUSTARD AND WORCESTERSHIRE
Source: Bon App tit; Too Busy To Cook?, February 2001
From: Gertrude Burnom, Shreveport, LA

Prepared with eggs and baked until firm, this mac and cheese is terrific hearty fare for a cold winter night.

1/2 pound small elbow macaroni (about 2 cups)
2 tablespoons (1/4 stick) butter
2 1/2 cups (packed) grated extra-sharp cheddar cheese (10 ounces)
2 5-ounce cans evaporated milk
3 large eggs
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper

Preheat oven to 350 degrees F. Butter 8x8x2-inch glass baking dish.

Cook macaroni in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Drain macaroni and place in large bowl. Add butter and toss until melted. Mix in 2 cups cheddar cheese.

Beat milk, eggs, mustard, Worcestershire sauce, and cayenne pepper in medium bowl to blend. Stir egg mixture into macaroni. Transfer to prepared dish; sprinkle remaining 1/2 cup cheddar cheese over.

Bake macaroni until golden on top and set in center, about 1 hour.

Makes 6 servings