On Thursday, October 11, 2007 3:01:55 PM UTC-4, Becca wrote:
> A few days ago, we were discussing eggs in mac & cheese recipes.
> Glancing through Justin Wilson's cookbook, I noticed that his recipe
> uses eggs, as well as onion and bell pepper. I have not tried this
> recipe, but if someone cooked it, I would enjoy trying it.
>
> Becca
>
>
> Justin Wilson's Macaroni & Cheese
>
> 1 pound macaroni, cooked and drained
> 1 cup grated cheddar cheese
> ½ cup grated Romano or Parmesan cheese
> ½ cup chopped onion
> ½ cup chopped bell pepper (if you wish)
> ½ cup dry white wine
> 2 medium size eggs
> 1 tablespoon prepared mustard
> Louisiana hot sauce or ground cayenne pepper to taste
> 1 tablespoon olive oil
>
>
> Preheat oven to 350 degrees. Grease a 9 by 12 inch casserole dish.
>
> In a large bowl, combine the cooked macaroni, cheddar cheese, half the
> Romano cheese, and set aside.
>
> Put olive oil in a medium-sized saucepan and sauté the onions and bell
> pepper over medium high heat until the onions are clear.
>
> In a separate bowl, beat the eggs and then add wine, mustard, salt, and
> hot sauce or ground cayenne pepper – mix well.
>
> Add the egg mixture and sautéed onion/pepper mixture to the macaroni and
> mix well.
>
> Pour into the casserole dish, top with remaining half of the Romano
> cheese, and bake for 45 minutes, until the top is crusty and slightly brown.
>
> Yield is 10 servings.

Having made this for many yrs after watching the famous Justin Wilson do it on t.v., the following are the changes to the above recipe; 2 packs of 12 oz. macaroni, olive oil(on sides and bottom of 9x13 baking dish; layer cooked al dente macaroni w/following cheeses divided up: 2 1/2 cups grated American cheese and 1/2 cup Romano or Parmesan. Keep making a few layers; then, top the layers w/layer of Swiss cheese slices. Then, as Justin says, "beat the delight out of 6 eggs, Add sauterne(I use Riesling if can't find sauterne) to the egg mixture; then, 1 1/2 tsp or more to taste of Louisiana Green Hot Sauce, 1/2 Tbs Worcestershire sauce and pour on top; then,add water to top of dish; alternatively I have added more of the wine to the top. Bake@350 for 45 min., or more, til browned. You can, as Justin said, cut up the left over squares and serve as hors devours w/toothpicks COLD! Miss that guy so much.