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Macaroni Cheese 74

Macaroni Cheese 74 comes together with Butter Plus Extra For Greasing, White Flour, Milk, Evaporated Milk, and Freshly Ground Cinnamon. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 9 tbsp
• 9 tbsp
• 5 cup
• 1 cup
• 1 1/2 tsp
• 5 cup
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 350F.

2. 2

   Bring a large pan of lightly salted water to a boil and cook the macaroni until al dente (about 8 minutes).

3. 3

   Rinse under cold water and drain.

4. 4

   Melt 5 Tablespoons of the butter in a pan and stir in the flour.

5. 5

   Cook for 1-2 minutes, stirring. Gradually add the milk, whisking constantly until the sauce boils and thickens.

6. 6

   Stir in the mustard, nutmeg, cinnamon, 4 cups of the cheddar cheese and the gorgonzola.

7. 7

   Cook gently, stirring often, until the cheese has melted, then remove from the heat and whisk in the eggs.

8. 8

   Set aside.

9. 9

   Melt the remaining butter in a small frying pan and cook the scallions, onion, hot pepper, chopped tomatoes and corn over a gentle heat for 5-10 minutes.

10. 10

    Add peas and bacon.

11. 11

    Season to taste.

12. 12

    Tip half of the cooked macaroni into a greased ovenproof dish.

13. 13

    Pour over half of the cheese sauce and mix well.

14. 14

    Then spoon the tomato and corn mix over the macaroni.

15. 15

    Stir the remaining macaroni into the remaining cheese sauce, then spread this carefully over the tomato and corn mixture.

16. 16

    Top with the rest of the cheese.

17. 17

    Sprinkle with parsley.

18. 18

    Bake for 45 minutes, or until the top is golden and bubbling.

19. 19

    Allow this dish to cool for 15-20 minutes before cutting and serving or it will not set properly.