Wednesday, July 24, 2013

International Potluck Day - more Mac and Cheese (baked)

When was the last time you made mac and cheese from scratch twice in one week?  This is a first for me.  I rarely make it, ever.  The crockpot mac and cheese was fantastic and I would have made it again for the potluck lunch but my crockpot still had mac and cheese in it. 

In reference to the title, at work, we have an annual International Potluck Day in which each person makes something from their country and shares it.  Everyone looks forward to this day each year.  The food is amazing.  Inevitably one wag brings in a platter of McDonald's hamburgers.  I opted to make the mac and cheese this year. 

Here is the recipe which I cobbled together from two recipes:

Mac and cheese:

·         16 oz (one box) uncooked elbow macaroni

·         4 tablespoons butter

·         About 12-14 oz grated sharp cheddar cheese

·         2 eggs, beaten

·         1/2 cup sour cream

·         1 (10 3/4 ounce) can condensed cheddar cheese soup

·         1 cup whole milk

·         One tablespoon dry mustard

·         1/2 teaspoon black pepper

·         1/2 teaspoon salt

 
Topping:

·         3 tablespoons butter

·         1 cup bread crumbs

 
Preheat oven to 350 degrees F.
 

Directions:

·         Boil the macaroni until al dente, drain.

·         In a medium saucepan, melt the butter and mix in the grated cheese. Stir until the cheese melts. 

·         Add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.

·         Fold the macaroni into the mix and pour into a large casserole dish. Top with remaining cheese.  I forgot to set aside some grated cheddar cheese to put on the mixture but I had leftover grated gruyere cheese. 

·         Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven.
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