*  Exported from  MasterCook Mac  *
 
                      John Thorne’s Macaroni & Cheese
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         elbow macaroni
    4      tablespoons   unsalted butter -- cut into bits
    1      Dash          Tabasco sauce
    1      can           evaporated milk -- (12 ounce)
    1      pound         sharp cheddar cheese -- grated
    2      large         eggs -- beaten
    1      teaspoon      dry mustard -- dissolved in 1 tsp
                         water
    2      teaspoons     Salt
                         Pepper
                         Toasted Bread Crumbs (CI version)
    1      cup           fresh bread crumbs
    1      pinch         salt
    1 1/2  tbsp          unsalted butter -- melted
 
 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.
 
 
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 Per serving: 608 Calories; 40g Fat (60% calories from fat); 27g Protein; 
 34g Carbohydrate; 177mg Cholesterol; 1268mg Sodium

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