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Most Popular Macaroni Recipe from COOKINGWITHRIA.com
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Since I'm now living in NY I have been forced to make variations based on the availability of ingredients. I share these with you just in case you are in the same situation. Check out the recipe on my blog for all variations! This recipe is decadent and cheesy and I guarantee you will love it!
1 lb (16 oz) raw elbow macaroni
2 tablespoons butter, room temperature
1 lb sharp or extra sharp cheddar cheese, shredded** )
1 lb mozzarella, shredded
2 ½ cups evaporated milk
2 eggs, whisked, optional
2 cloves garlic, minced
1 small onion, minced
2 tablespoons organic ketchup
2 teaspoons yellow mustard
½ teaspoon freshly ground black pepper
1 tablespoon salt (for boiling pasta)
Habanero (finely chopped, seeded or unseeded), or hot sauce--OPTIONAL
2 fresh pimento peppers, chopped, optional
**If "Trinidad Cheese"/New Zealand Cheddar Cheese is not available, use Cracker barrel extra sharp cheddar cheese, or cabot extra sharp cheddar. Cheese can be expensive so look out for those sales and stock up!!!
1. Using the large side of box grater or a food processor, shred cheese. Mix together and divide in half.
2. In a bowl (or large measuring cup), mix eggs, milk, garlic powder, onion powder, ketchup, mustard and black pepper (also add hot , pimento pepper or hot sauce if using).
3. Bring a large pot of water (4 to 5 quarts) to a rapid boil. Add pasta and 1 tablespoon salt. Stir for the first minute or two to prevent sticking. Cook until al dente(about 8 minutes) and drain.
4. While pasta is still hot, place into the same pot it was boiled in. Add butter and mix until melted. Add half of cheese and mix until combined. Stir in milk and egg mixture.
5. Pour into a greased baking/casserole dish. Top with remaining half of grated cheese.
6. Place in a preheated oven 350 degrees Fahrenheit and cook until golden brown, about 30-45 minutes(took 43 minutes in my oven).
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RIA B.