A “slice” of Mac & Cheese is easy to deal with at a party
Serves 8-10
This grown-up Mac & Cheese gets its kick from cayenne pepper. Substitute paprika for the cayenne if you prefer non-spicy food.
Ingredients:
1 lb elbow macaroni
2 eggs
2 tbsp. butter
1 cup onion, minced
1/2 cup green pepper, minced
1 – 1 1/2 tsp cayenne (mild-hot)
1 lb grated cheddar cheese
1 12 oz can evaporated milk
1/2 tsp salt
Method:
1 Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.
2. Stir in cheddar, pepper, and onion.
The smaller you slice the peppers and onions, the less crunch the finished dish will have.
3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine.
Working with hot pasta melts the flavors together quickly
4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter.
Butter, cuz there’s not enough fatty goodness in this recipe
NOTE: At this point I refrigerated the macaroni until shortly before I needed it.
5. Bake at 350F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot.
Wait at least 10 minutes before slicing to ensure the squares will hold their shape
Num num num num
- 1 lb elbow macaroni
- 2 eggs
- 2 Tbsp butter
- 1 cup onions , minced
- 1/2 cup green bell peppers , minced
- 1-1 1/2 tsp cayenne pepper (mild-hot)
- 1 lb cheddar , grated
- 1 12 oz can evaporated milk
- 1/2 tsp salt
- Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.
- Stir in cheddar, pepper, and onion.
- In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine.
- Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. NOTE: At this point I refrigerated the macaroni until shortly before I needed it.
- Bake at 350F for 30-45 minutes.
- Let cool about 10 minutes and slice into squares. Serve hot.
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