Serves four and doubles easily.
A creamy, rich mac and cheese with no sauce needing precooking. Do use organic ingredients if you can. Assemble the casserole ahead of time and bake off when it's convenient. Just bring it close to room temperature before putting it into the oven.
1. Preheat oven to 350. Butter a deep 1-1/2 quart baking dish, and add cooked macaroni.
2. In a blender or food processor combine egg, milk, and garlic, and process 3 seconds. Add onion, cheeses, peppers, salt, and paprika, and blend 10 seconds. Turn into the baking dish, folding into macaroni.
3. Melt butter in a small saucepan. Coat crackers with butter and spread over top of casserole. Bake about 30 to 35 minutes, or until thick yet creamy. Remove from oven, let stand about 5 minutes and serve.
Lynne's Academy Award TV-Tray Dinner
Crouching Tiger, Hidden Dragon Popcorn
Copyright © 2001 Lynne Rossetto Kasper.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.