Talk about dredging up old posts! 2007, no less.

Just for the sake of discussion (yet again) I never have added eggs to
macaroni & cheese.

Jill

On 6/20/2013 4:20 PM, wrote:
> 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.
>