DIJON MUSTARD IN MAC AND CHEESE RECIPES

Name: Macaroni and Cheese with Mustard and Worcestershire
Yield: Makes 6 servings
Ingredients: 1/2 pound small elbow macaroni (about 2 cups); 2 tablespoons (1/4 stick) butter; 2 1/2 cups (packed) grated extra-sharp cheddar cheese (10 ounces); 2 5-ounce cans evaporated milk; 3 large eggs; 1 tablespoon prepared mustard; 1 teaspoon Worcestershire sauce; 1/8 teaspoon cayenne pepper

MACARONI AND CHEESE WITH MUSTARD AND WORCESTERSHIRE RECIPE ...

Macaroni and Cheese with Mustard and Worcestershire Recipe ... image

Prepared with eggs and baked until firm, this mac and cheese is terrific hearty fare for a cold winter night.

Provided by Gertrude Burnom

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1/2 pound small elbow macaroni (about 2 cups)
2 tablespoons (1/4 stick) butter
2 1/2 cups (packed) grated extra-sharp cheddar cheese (10 ounces)
2 5-ounce cans evaporated milk
3 large eggs
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook macaroni in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain macaroni and place in large bowl. Add butter and toss until melted. Mix in 2 cups cheddar cheese. Beat milk, eggs, mustard, Worcestershire sauce, and cayenne pepper in medium bowl to blend. Stir egg mixture into macaroni. Transfer to prepared dish; sprinkle remaining 1/2 cup cheddar cheese over.
Bake macaroni until golden on top and set in center, about 1 hour.

MACARONI AND CHEESE WITH MUSTARD AND WORCESTERSHIRE RECIPE ...

Macaroni and Cheese with Mustard and Worcestershire Recipe ... image

Prepared with eggs and baked until firm, this mac and cheese is terrific hearty fare for a cold winter night.

Provided by Gertrude Burnom

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1/2 pound small elbow macaroni (about 2 cups)
2 tablespoons (1/4 stick) butter
2 1/2 cups (packed) grated extra-sharp cheddar cheese (10 ounces)
2 5-ounce cans evaporated milk
3 large eggs
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook macaroni in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain macaroni and place in large bowl. Add butter and toss until melted. Mix in 2 cups cheddar cheese. Beat milk, eggs, mustard, Worcestershire sauce, and cayenne pepper in medium bowl to blend. Stir egg mixture into macaroni. Transfer to prepared dish; sprinkle remaining 1/2 cup cheddar cheese over.
Bake macaroni until golden on top and set in center, about 1 hour.

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