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Mac ‘n’ Cheese (Like They Make it at the Grit)

By AJC Staff | Wednesday, January 25, 2006, 01:00 PM

The Atlanta Journal-Constitution

Makes 12 servings

Preparation time: 15 minutes

Cooking time: 30 minutes

The Grit in Athens is a favorite among members of the Captain Smokey supper club who went to the University of Georgia. They often pull recipes from the restaurant’s cookbook. This adult version has cayenne and hot sauce for a kick. Although it’s not overly spicy, you can modify it to suit your taste.

Ingredients

1 pound penne pasta

6 tablespoons butter, divided

2 eggs

4 cups whole milk

2 tablespoons hot sauce

2 teaspoons mustard (dry or prepared)

2 teaspoons salt

1 teaspoon cayenne pepper

6 cups shredded sharp cheddar cheese

1 1/2 cups bread crumbs

Preheat oven to 425 degrees. Lightly coat a 9-by-13-inch baking pan with nonstick spray.

Prepare pasta until just cooked through —- it should be firm but not hard. Drain and set aside.

Instructions

In pasta pot, melt 3 tablespoons butter. Return pasta to pot and stir to coat.

In a large bowl, lightly beat eggs. Add milk, hot sauce, mustard, salt and cayenne pepper and whisk to combine. Add to pasta mixture and stir to coat. Add cheese and stir to combine. Cook for 5 minutes, stirring constantly, or until creamy and cheese melts. Transfer to baking pan.

Meanwhile, melt remaining 3 tablespoons butter. Add bread crumbs and stir to combine. Spread mixture evenly over macaroni. Bake for 10 to 15 minutes, until top is golden.

Per serving: 530 calories (percent of calories from fat, 49), 24 grams protein, 42 grams carbohydrates, 2 grams fiber, 29 grams fat, 117 milligrams cholesterol, 993 milligrams sodium.

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