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Del Morocco's Macaroni and Cheese
1 lb. dry elbow macaroni
4 T. ( 1/2 stick) butter
1 T. seasoned salt, such as McCormick's
1 t. white pepper
1 T. Cajun seasoning
4 eggs, divided
1 can (12 oz.) evaporated milk, divided
2 C. shredded mild or sharp cheddar cheese
few tablespoons of shredded cheese for garnish
paprika for garnish
Place the elbow macaroni in a large pot and cover with at least 5 quarts of warm water. Place the pot over high heat and bring to a boil. Once the water comes to a boil, remove the pot from the heat, cover and let stand for 15-20 minutes, or until the macaroni is just tender. Drain and briefly rinse the macaroni.
Preheat the oven to 350°F.
Transfer the macaroni to a large baking dish. While the macaroni is still hot, add the butter, seasoning salt, white pepper and Cajun seasoning until the butter melts. In a small bowl, mix together 3 of the eggs with 1/2 can of the evaporated milk and stir it into the macaroni. Add 1 cup of the cheese and continue to stir to melt the cheese. Stir in the remaining 1 cup cheese. Mix together the remaining 1 egg and 1/2 can of evaporated milk and blend it into the macaroni.
Sprinkle additional shredded cheese over the top and sprinkle with paprika.
Bake, uncovered, about 30-45 minutes or until the macaroni is firm.
Remove from oven and serve.
Makes 8, 1-cup servings.
Cook's note: Lewis Colson from Del Morocco Ribs and Jazz Supper Club says the macaroni cooking method above is the key to this macaroni and cheese because it allows it to hold its shape better when baked.
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