This is a wonderful creamy
macaroni and cheese with a slight kick. A definite crowd pleaser!
Check out Linda's
Pasta Hints and Tips
and
Pasta, Rice, and Main Dish Recipes.
Linda's Macaroni and
Cheese
16 ounces macaroni pasta
8 tablespoons butter
1 cup grated sharp cheddar cheese
1 cup grated Parmigiano-Reggiano cheese
1/2 cup grated Gouda cheese, optional
2 cups whole milk
1 cup sour cream
2 teaspoons Dijon mustard
1 teaspoon coarse
salt or 3/4 teaspoon table salt
Freshly ground black pepper
Tabasco sauce to taste
2
eggs, lightly beaten
1/2 cup
bread
crumbs for topping
1/4 Parmigiano-Reggiano cheese for topping
Cook pasta according to package directions; drain and return to pan
to keep warm.
In a small saucepan over low heat,
melt butter; remove from heat and set aside. When pasta is done cooking
and is drained, stir butter into the pasta; set aside.
In a large bowl, combine grated cheddar cheese,
Parmigiano-Reggiano cheese, and gouda cheese.
In a medium-size sauce pan over low heat, heat
milk and sour cream. Add all the combined grated cheeses; stir and let cheeses
melt. After cheese has melted, add Dijon mustard, salt, pepper, and Tabasco
sauce; stir to combine. Remove from heat. With a whisk, stir in the beaten eggs
well.
In a large casserole dish or
cast-iron
Dutch oven, combine cheese sauce with the cooked
pasta. The macaroni should be soupy at this point, as it will absorb a large amount of sauce
as it bakes. Note: The dish can be covered and refrigerated for up to 3 days at this point
In a small bowl, combine bread crumbs and
Parmigiano-Reggiano cheese.
To cook, preheat oven to 350°F. Top the dish with breadcrumbs/cheese
combination. Place on a baking sheet and bake approximately 25 minutes
(longer if refrigerated) until hot. To give a browned and bubbly finish, place the dish
under the broiler approximately 3 minutes or until the top is golden and bubbly. Remove
from oven and serve immediately.
Makes 4 servings.
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