Amish Macaroni and Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups of milk, scalded
1 1/2 half cups soft bread cubes or torn bread crumbs.
1/2 cup soft torn bread crumbs soaked in1 tbsp. melted butter
1/4 cup melted butter
2 Tbsp finely chopped onion
1 1/2 cup cheddar cheese, best is a mix of mild and sharp cheese, or all mild
1/2 tsp salt
1/2 tsp dry mustard (optional)
3 large eggs, separated
1 1/2 cups cooked macaroni
paprika.
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Directions: |
Directions:1) Preheat oven to 350º. Butter a casserole dish and set aside. Cook macaroni according to package directions.
2) To scald the milk, heat in a heavy saucepan over medium-low heat, stirring constantly. The milk should not come to a boil, it is scalded when little bubbles appear around the edge of the milk in the pan, it should be lightly steaming at this point.
3) Pour the scalded milk over the soft bread crumbs. Stir in the 1/4 cup melted butter, onion, cheese, salt and mustard.
3) Beat egg yolks and add (the milk should be still warm, but not hot enough to cook the egg yolks). Stir in the cooked macaroni.
4) Beat the egg whites with a hand mixer to form soft peaks, fold meringue gently into macaroni mixture.
5) Pour into the buttered casserole dish and top with bread crumbs soaked in melted butter. Sprinkle with paprika. Bake at 350 for 1 hour. You may need to cover the casserole to prevent burning |
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Personal
Notes: |
Personal
Notes: This is a very dry macaroni and cheese, but is made without a white sauce, so in some ways is easier to make than regular homemade macaroni and cheese, and develops a wonderful crust. I slightly increased the onion and added dry mustard.
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