"The belly rules the mind."--Spanish Proverb

Macaroni and Cheese with Mustard and Worcestershire Recipe

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This recipe for Macaroni and Cheese with Mustard and Worcestershire, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Thrasher-Smith
Added: Friday, June 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
lb. Small elbow macaroni ( about 2 cups)
2 Tbsp. Butter
2 cups packed grated extra-sharp cheddar cheese (10 ounces)
2 5 lb. Cans evaporated milk
3 large eggs
1 Tbsp. Prepared mustard
1 tsp. Worcestershire sauce
1/8 tsp cayenne pepper

Directions:
Directions:
Preheat oven to 350 degrees. Butter 8x8x2 inch glass baking dish. Cook macaroni in salted water until tender but still firm to bite. Drain. Add butter and toss until melted. Mix in 2 cups cheddar cheese. Beat milk, eggs, mustard, Worcestershire sauce and cayenne pepper in medium bowl to blend. Stir egg mixture into macaroni. Transfer to prepared dish; sprinkle remaining cup cheddar cheese on top. Bake until golden on top and set in center, about 1 hour.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20

 

 

 

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