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August 2, 2011
Traditional Mac & Cheese
Homestyle Pasta
Prep time:
25 minutesbaking time:
30 to 40 minutes“Grandma never made packaged macaroni and cheese. She always made the real thing.”
Ingredients
Serves 8
- 1 1/3 cups elbow macaroni
- 4 teaspoons salt, divided
- 1 1/3 cups shredded sharp Cheddar cheese
- 2/3 cup bread crumbs
- 5 1/3 tablespoons butter, melted
- 1/4 cup each finely chopped red bell pepper and green bell pepper
- 2 teaspoons chopped onion
- 2 cups scalded milk
- 4 egg yolks, beaten
- 4 egg whites, stiffly beaten
Directions
1
Preheat the oven to 350ºF. Lightly grease 8 individual baking dishes.
2
Bring 3 quarts water to a boil in a large saucepan. Add the macaroni and 2 teaspoons salt. Bring to a boil. Boil just until macaroni is tender, about 6 minutes; drain.
3
Combine Cheddar, bread crumbs, butter, red and green peppers, onion and remaining salt in a large bowl and mix well.
4
Add milk to Cheddar mixture and mix well. Stir in egg yolks and macaroni. Fold in beaten egg whites.
5
Spoon macaroni mixture into the prepared baking dishes. Place baking dishes in a pan of hot water. Bake until set, about 30 to 40 minutes.
Variations(1)
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Traditional Mac & Cheese
Created by Aline Christenot on Sep 30, 2011
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Scalding the milk is a technique Grandma used to make the texture of macaroni and cheese creamier. To scald milk, Grandma placed the milk in a saucepan over medium-high heat and heated it until small bubbles formed around the edges of the saucepan or until an instant-read thermometer placed in the milk registered 180°F. To make cleanup easier, she rinsed the saucepan with cold water before pouring in the milk.
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