Ingredients
-
1/2
-
1
-
1
-
1
-
3
-
1
-
-
-
-
-
-
-
-
-
Directions
Custard-Style Macaroni and Cheese, This macaroni and cheese is more of a custard type. My family has been using this recipe for a long, long time., 4-5 as main dish. Made exactly by recipe, this didnt work well for me. I added the cheese to the milk and it clumped, so I lifted out the cheese and tossed it with the hot drained macaroni in the pot. Having had this happen, I decided to beat the egg and dissolved mustard/salt with the milk and then pour the custard base over the macaroni cheese mixture. I then poured the entire mixture into a buttered 1 1/2 quart casserole. It was bubbling hot at 35 minutes, and curdled. Next time, Ill check it at 30 minutes to aim for more creaminess. A change of pace from the saucier roux base type., Sure would help an awful lot to know what size pan to put it in without having to do the math.
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Steps
|
1
Done
|
Cook Macaroni in Water Until Tender. |
|
2
Done
|
Drain Thoroughly. |
|
3
Done
|
Stir in Butter and Egg. |
|
4
Done
|
Mix Mustard and Salt With 1 Tbsp. Hot Water, and Add to Milk. |
|
5
Done
|
Add Cheese Saving Some For Top to Milk. |
|
6
Done
|
Pour Macaroni Into a Buttered Casserole and Add Milk/Cheese Mixture. |
|
7
Done
|
Sprinkle Top With Reserved Cheese. |
|
8
Done
|
Bake at 350 For Approx. 40 Minutes, or Until Custard Is Set and Top Is Crusty. |
