Mom's Macaroni and Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup uncooked whole wheat macaroni
3/4 c soft bread crumbs (fresh or slightly stale bread, crumbled)
2 tbsp butter
1/2 lb cheddar cheese, grated (about 2 cups)
1 1/4 c hot milk
1 small onion, finely chopped
1/4 c finely chopped fresh parsley
1/2 tsp salt
Sharp mustard to taste
2 eggs, beaten
Paprika
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Directions: |
Directions:Cook the macaroni al dente, according to package directions. In a large bowl, combine the bread crumbs, butter, and cheese. Pour the hot milk over the bread mixture, then add the onion, parsley, and salt. Taste the mixture - make whatever changes you want; if you want more flavor, try adding a little sharp mustard at a time. Add the beaten eggs, and then the macaroni. Pour into a well-buttered medium-size baking dish; sprinkle with paprika. Bake at 350º for 30 minutes, until the casserole is firm and golden brown. Allow to sit for 10 minutes before serving |
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Number Of
Servings: |
Number Of
Servings:2 as a main course; 4 as a side dish |
Personal
Notes: |
Personal
Notes: Tom: In my opinion, this is the best tasting macaroni and cheese recipe in the book. Interestingly, though, it is not as much a comfort food as the other recipes that have some history behind them.
Still- if you're looking for a grown-up spin on a kids' favorite, this is it.
When making the bread crumbs, I get the seediest bread I can find at the store, then use mostly the top parts of the loaf (the part with the most seeds), and then add more flax seeds, sunflower seeds, or whatever crunchy stuff we have to it.
A note about paprika: On the label of some herb/spice containers, there is a little sales pitch. For example, the cayenne pepper says "Gives food a kick!" In the case of paprika, however, it said only "Makes food look pretty!" I therefore use this spice under protest, mostly for those who insist there is a flavor to it.
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