Made with eggs, this "adult" macaroni and cheese is less creamy and more of a “custard” consistency. It’s a wonderful side for meatloaf or ham and good on its own with a simple salad and bread. I’ve used many different cheeses and have settled on the combination of soft Fontina and aged, sharp cheddar, white or yellow. This can also be topped with slices of tomato (see below). Splurge on the Fontina and purchase a generic, sharp cheddar.
- 1 cup raw macaroni
- 1 cup grated soft Fontina
- 1 cup sharp cheddar
- 2 eggs
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1-2 tablespoons finely chopped onion (red or yellow)
- Cayenne to taste--just a sprinkle
- Fresh bread crumbs
- 2 tablespoons grated Parmesan
- 1-2 tablespoons melted butter
Butter a 1.5 quart baking dish. Parboil macaroni in salted water. Drain. Layer the macaroni, cheese, and the onion. Whisk together eggs, milk, paprika and Cayenne and pour over the layered macaroni.
Mix together the fresh breadcrumbs with the Parmesan. Add melted butter and mix. Sprinkle over the macaroni.
Bake at 350 for about 30 minutes until the sides begin to bubble and an inserted knife comes out clean.
To make fresh breadcrumbs simply put some bread into the mini processor and process until crumbs form.
I like to serve each portion with just a bit of Kosher salt sprinkled on the top and then a dollop of sour cream on the side.
Mix together the fresh breadcrumbs with the Parmesan. Add melted butter and mix. Sprinkle over the macaroni.
Bake at 350 for about 30 minutes until the sides begin to bubble and an inserted knife comes out clean.
To make fresh breadcrumbs simply put some bread into the mini processor and process until crumbs form.
I like to serve each portion with just a bit of Kosher salt sprinkled on the top and then a dollop of sour cream on the side.
Tomato-Topped Mac and Cheese:
If fresh tomatoes are not available, use about 3-4 Roma tomatoes. Before putting the raw macaroni into the boiling water, quickly put in the tomatoes, one at a time for just a few seconds. Remove with slotted spoon and run under cold water. Peel. Slice into rounds and place on top of the macaroni after adding the liquid. Sprinkle with the breadcrumbs and Parmesan. I've also used whole canned tomatoes that I drain and slice. Of course, nothing beats a fresh tomato out of the garden.
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J.P. Hart
Just An0ther 2 Cents
Erica K
l'Heure Bleue
Kate O'hehir
Salon.com
Comments
I like custard macaroni best ... I like a big slab of it standing up on my plate like cake ... but the short people here (which are taller than me now ... ) like it creamy, creamy. Perhaps I'll just start making two ... one for me / one for them!!!
Delicious with fontina ... one of my favorites!