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1/2 lb elbow macaroni (Tinkyada brown rice gluten free pasta if available makes this gluten free)
4 tablespoons unsalted butter - cut into small pieces
1 to 2 dashes Tabasco sauce
1 12oz can evaporated milk
3 cups shredded sharp cheddar cheese
2 large eggs, beaten
1 tsp dry mustard dissolved in 1 tsp water
1 package of cooked maple flavor bacon, chopped
salt and pepper to taste
Preheat oven to 350degrees.
Cook macaroni in lightly salted boiling water until just done (you will continue baking noodles)
Mix tabasco into can of evaporated milk and pour off 1/3 cup, reserve.
Poor cooked noodles into strainer. Add a little bit of cold water to noodles after cooking, just a touch so that they are not too hot when you add the eggs, so they do not scramble. Drain throughly.
Place butter in a large ovenproof bowl and pour in noodles, tossing to coat with butter.
Add can of evaporated milk and stir.
Add 2 cups of the shredded cheese (reserving the last third) mustard and eggs and stir quickly so the eggs do not scramble.
Add salt and pepper if desired (limit adding salt if adding bacon)
When well combined, place in the oven for five minutes.
Take out the bowl of noodels and stir, add a little of the milk and more of the cheese and stir in and return to oven for five minutes.
Do this twice more. (so 20 min in the oven total)
The last time add the chopped bacon.
4 tablespoons unsalted butter - cut into small pieces
1 to 2 dashes Tabasco sauce
1 12oz can evaporated milk
3 cups shredded sharp cheddar cheese
2 large eggs, beaten
1 tsp dry mustard dissolved in 1 tsp water
1 package of cooked maple flavor bacon, chopped
salt and pepper to taste
Preheat oven to 350degrees.
Cook macaroni in lightly salted boiling water until just done (you will continue baking noodles)
Mix tabasco into can of evaporated milk and pour off 1/3 cup, reserve.
Poor cooked noodles into strainer. Add a little bit of cold water to noodles after cooking, just a touch so that they are not too hot when you add the eggs, so they do not scramble. Drain throughly.
Place butter in a large ovenproof bowl and pour in noodles, tossing to coat with butter.
Add can of evaporated milk and stir.
Add 2 cups of the shredded cheese (reserving the last third) mustard and eggs and stir quickly so the eggs do not scramble.
Add salt and pepper if desired (limit adding salt if adding bacon)
When well combined, place in the oven for five minutes.
Take out the bowl of noodels and stir, add a little of the milk and more of the cheese and stir in and return to oven for five minutes.
Do this twice more. (so 20 min in the oven total)
The last time add the chopped bacon.
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