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Who doesn't like macaroni and cheese?  This is our 'uptown' version.  It's creamy and fabulous and hard to Sitara's Mac and Cheesestop eating.

Recipe By     : Sitara
Serving Size  : 15   Preparation Time :1:00
Categories    : Cheese       Side Dishes
                Luncheon       Main Dishes

  Amount    Measure       Ingredient -- Preparation Method
    --------     ------------       --------------------------------
      1            pound        macaroni
     1/2         cup              butter
      4           large            eggs
      1           can              evaporated milk
      1        teaspoons     tabasco sauce
      2        tablespoons   kosher salt
                        black pepper -- to taste
      2        teaspoons     dry mustard
      1        pound         sharp cheddar cheese -- or velveeta (don't say ewwww...!! )
     1/2      pound         fontina cheese -- chopped
     1/2      pound         gruyere cheese -- chopped
      6        ounces        bleu cheese -- crumbled

     1/2      cup              parmesan cheese -- grated
       1       cup              breadcrumbs
       1       clove           garlic, minced
       2       tablespoons   butter

Make bread crumb topping by melting butter in heavy skillet, saute garlic till starting to color, add breadcrumbs and toss to absorb butter, add parmesan cheese and toss till well mixed.  Set aside.  

1.  Cook pasta till just slightly chewey, drain and return to pot.   Add butter and toss and set aside.

2.  In heavy bottomed sauce pan whisk together eggs, milk, tabasco, salt and pepper and mustard.  

3.  Add cheeses and stir over low heat till melted and creamy.    

4.  Mix with pasta and pour into buttered casserole dish.   Top with parmesan garlic bread crumbs.   Bake at 350 till bubbly and golden brown.