Hilda Armours Macaroni And Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A fabulous macaroni and cheese dish created by a Pro Chef from Thibideaux, LA named Hilda Amour who cooked for families in Beverly Hills in the sixties and seventies. Her love of cooking was felt in every bite. She was a magical woman who always went out of her way to please anyone who sat down at her table. Read more . This macaroni has an addition of eggs which makes the cheese and pasta light yet flavorful. The results are almost souflee-like in texture. This is an excellent main dish or a great side dish. This recipe is rich in flavor and adding a dry topping of something like corn flakes would insult the final product. I have made this with both sharp cheddar and monterey jack cheese with excellent results. Ingredients:
1 pound bag macaroni noodles |
1 can evaporated milk |
1/2 stick butter cut into small pieces |
3 -4 cups shredded sharp cheddar cheese |
3 eggs |
1 tsp. table salt |
1 tsp. white pepper |
Directions:
1. Pre-heat oven to 350 degrees.
2. Boil the noodles according to manufacturer's instructions until firm.
3. Drain, rinse with cold water in colander and set aside.
4. Blend the three eggs with evaporated milk using a fork.
5. Place noodles in a 13x9 ceramic dish or aluminum pan and pour milk and egg mixture over, stirring in with noodles.
6. Mix in cheddar cheese and add salt and pepper and stir.
7. Sprinkle top with butter.
8. Place in oven without cover for 45 minutes to one hour or until the top is golden brown and serve.
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