The Nite Lite Kitchen~

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Mac & Cheese

Mac and Cheese~ Dee-lish!  Check out hubby’s recipe for this American classic with a Louisiana twist…

Everybody seems to like macaroni and cheese. As a kid, one of my favorite foods was Kraft Macaroni & Cheese. Since then I’ve had many wonderful versions of this classic dish~ all of them good. I’ve adapted this recipe from Justin Wilson’s “Homegrown Louisiana Cookin”. It’s leaner than most recipes as it uses no milk, butter, or cream in it. In fact, this recipe calls for dry white wine, with the addition of onions, peppers, and mustard for a unique flavorful macaroni and cheese. Enjoy.   Tom~

Mac and cheese

1 pound macaroni cooked and drained / 1 1/2 cups grated cheddar cheese / 3/4 cup grated Romano cheese / 1/2 cup chopped onion / 1/2 cup chopped poblano pepper / 1 tablespoon olive oil / 2 medium-sized eggs / 1 1/4 cups dry white wine / 1 tablespoon prepared mustard / salt to taste / Louisiana hot sauce or ground cayenne pepper to taste

Preheat the oven to 350. Grease a 9-by-12 inch casserole dish. In a large bowl, combine the macaroni, cheddar cheese, and half the Romano and set aside. Over medium-high heat in a medium-sized saucepan, sauté the onions and poblano peppers in the heated oil until the onions are clear. In a separate bowl, beat the eggs, then add the wine, mustard, salt, and hot sauce; mix well. Add the egg mixture and sautéed vegetables to the macaroni and mix well. Pour into the casserole dish, top with the rest of the Romano cheese, and bake for 40-45 minutes; the top should be crusty and slightly brown. Serves 10

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