Macaroni cheese

Page 179

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This was a quick, shortcut way of making macaroni and cheese. The cheese sauce was made with Red Leicester (which I tried for the first time and quite liked), eggs, evaporated milk and grated nutmeg and then poured over cooked macaroni to bake off in a hot oven. The results weren't as bubbly and drippingly cheesy as I hoped it would be, but more set into the pan and a bit coagulated. It did taste nice, but was quite rich. I'm not sure if I'd make this again.

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