bk2w: (Default)
[personal profile] bk2w
4 cups macaroni, dry
1-1/2 lbs sharp cheddar
1/8 tsp cayenne
1 quart buttermilk
8 eggs
1 tsp salt

Cook macaroni til not quite done. Grate cheese. Mix eggs, cayenne, salt & buttermilk well. Layer mac and cheese in a lasagna pan (9” x 12” or 13”). Pour milk mixture over. Layer with a bit of cheese on top for a brown crunchy texture. Bake at 375º for 45 – 60 minutes, til firm & browned on top.


I still don't quite understand why this makes it past my "don't like cheddar" reaction, but dang is it tasty.

Date: 2007-04-05 11:16 pm (UTC)
From: [identity profile] zqfmbg.livejournal.com
Probably because it's not uniformly cheesy. I've seen mustard in other mac & cheese recipes and it serves the same purpose -- provide some kind of a sharp foil for the cheese taste.

Good point...

Date: 2007-04-05 11:21 pm (UTC)
From: [identity profile] devonapple.livejournal.com
I use capers to help with that. I also include monterey jack cheese.

Date: 2007-04-05 11:27 pm (UTC)
From: [identity profile] zhaneel69.livejournal.com
I still have never made homemade mac & cheese.

Raised on Kraft and I have a gag reflex reaction to any prepared mac & cheese from cafeterias.

Zhaneel

Date: 2007-04-06 02:18 am (UTC)
tshuma: (food)
From: [personal profile] tshuma
Me, too, but I swear this recipe is pure crack.

Date: 2007-04-06 02:48 am (UTC)
From: [identity profile] jd7a.livejournal.com
I still remember us making this in the basement of Mudge.
Yum!

Date: 2007-04-06 03:47 am (UTC)
From: [identity profile] bk2w.livejournal.com
Not exactly a gourmet kitchen. Good thing the recipe is pretty simple. And yeah, yum. Good company and good food.

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