Tuesday, May 15, 2012

Macaroni and Cheese

This is a recipe I want to try when we come back from Hawaii.  Larry saved it from the paper while I was in CT so I guess he's glad that I agree it looks good.  But oh so fattening!!!

Mac & Cheese (from D&C)

Ruby Lockhart, executive director of Garth Fagan Dance, has developed this recipe based on the macaroni and cheese her mother, Dora Mae Pickens, made and also her grandmother’s recipes.

1 box (about 16 ounces) penne rigate pasta
3 garlic cloves
1 can (12 ounces) evaporated milk
1 ½ cups water
1/3 stick butter
1 16-ounce package of Colby longhorn cheese, plus a bit more for topping
1 16-ounce package of extra sharp cheddar
1 8-ounce package of Swiss cheese
1/3 cup Parmesan cheese
1 beaten egg
¾ tablespoon Cayenne pepper
1 teaspoon black pepper
1 tablespoon garlic powder
Whole wheat bread crumbs

  • Boil box of penne pasta with the garlic cloves.
  • In a 2½ quart microwave-safe bowl, mix evaporated milk, water, butter and the three types of cheese. Microwave covered for 5 minutes.
  • Pour macaroni into bowl of melted cheese; continue to stir until cheese is melted.
  • Preheat oven to 400 degrees. Let the macaroni and cheese mixture cool.
  • Add Parmesan cheese, egg, pepper and garlic powder and put mixture in a baking dish.
  • Add bread crumbs and grate Colby cheese on top of mixture, cover and bake for 30 minutes. Uncover and bake for about 10 more minutes. For the last few minutes, turn on the broiler to get a good color on top.

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