stop eating.Recipe By : Sitara
Serving Size : 15 Preparation Time :1:00
Categories : Cheese Side Dishes
Luncheon Main Dishes
Pasta
Amount Measure Ingredient -- Preparation Method
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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.