Friday, April 19, 2013

macaroni and cheese

what is more american than macaroni and cheese?  admittedly, there is a time and a place for the kraft blue box stuff, but i also like the kind that takes a little more effort.  i won't claim it's gourmet or upscale, but it's yet another recipe i took from my mom and started adding extra herbs and such.  i think it works.  especially when it's been rainy and dreary all day.


total time (preparation + cooking) is about an hour.  this amount will feed a brian for about 5 or 6 meals.

ingredients:
- pasta (i use a 13.25 oz box of whole grain rotini)
- 2 eggs
- milk (about 1.5 cups to start)
- 1/2 tsp dried mustard
- texas pete
- paprika
- black pepper
- oregano
- thyme
- shredded cheese (i use upwards of a pound)

preparation:
cook the pasta per the box's instructions and drain.  i generally aim for al dente because the pasta will cook some more in the oven.  while the pasta is cooking, mix the eggs, milk, texas pete (3-4 shakes), dried mustard, and paprika (a few shakes for color) in a separate bowl.

grease a casserole dish with cooking spray, and add alternate layers of pasta and shredded cheese.  today, i decided to mix italian five cheese blend and sharp cheddar cheeses.  yes, i cheat and buy the pre-shredded stuff, and yes i'm probably overpaying.  but it's in a resealable container, and this way, i get to mix different types of cheeses!  i also sprinkle oregano, thyme, and black pepper on top of the layers of cheese (before the next layer of rotini).

once all the pasta and cheese is layered (don't skimp on the top layer of cheese, either...rotini without cheese on top ends up getting hard in the oven), pour the egg mixture evenly on top.  if the liquid doesn't reach to the top layer of pasta, add extra milk until it does.

bake at 350°F for 45 minutes.  times may vary depending on how large (and what type) of dish.  i've found that i have a corningware dish that is the perfect size for the amount of pasta i cook.  the crust should be nicely browned, and the juices (when poked with a toothpick, etc) should be set.

1 comment:

  1. The chef himself made this for me, absolutely delicious! I loved it so much I had a second helping.

    ReplyDelete