YET ANOTHER MAC AND CHEESE

Here's a recipe for mac and cheese that uses eggs to thicken the mixture. It uses a lot of butter. But hey, we don't have mac and cheese every day. This is really rich. And delicious.

 

MACARONI AND CHEESE

serves 8

 

13 T butter

salt

1 lb ziti

2 lb white Cheddar cheese, grated

2 14-oz cans evaporated milk

4 eggs, lightly beaten

1/2 t paprika

2-4 pinches cayenne

 

1. Preheat oven to 375. Bring a large pot of water to a boil over high heat. Meanwhile, butter a large baking dish with 1 T of the butter and set aside.

 

2. Add 2 generous pinches salt to the boiling water, then add the ziti and cook, stirring occasionally, until pasta is just cooked through, about 8 minutes. Drain, then transfer pasta to a large bowl. Add cheese, evaporated mil, and the remaining 12 T butter to the bowl and sir with a large spoon, until cheese and butter melt and mixture cools slightly, 2-3 minutes. Add eggs, 1/4 t paprika and cayenne and salt to taste, stirring until well combined.

 

3. Evenly spread pasta mixture in prepared baking dish, then sprinkle with the remaining 1/4 t paprika. Transfer dish to oven and bake until golden on top, about 45 minutes. Remove from oven and set aside to cool for at leas t10 minutes. Serve hot or at room temperature.