Recipe(tried): Macaroni Casserole from Sunset (with unusual step)

Macaroni Casserole from Sunset (with unusual step)
Source: Sunset Magazine, March 1999
Servings: 8

1 pound dried small elbow macaroni
1/3 cup butter or margarine
2 cups (8 ounces) 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 Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

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 well. 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 400F oven until top feels slightly crusty when touched, about 20 minutes (about 15 minutes in a convection oven). Add salt to taste. Makes about 8 servings.

SERVING SUGGESTION: Great served with a roast chicken (home cooked or deli rotisserie chicken) and a green salad. Serve with iced tea or lemonade.

Copied by Tom Shunick - A Westminster Receptarist - December 8, 2003