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.

On Oct 11, 3:01 pm, 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.

I would prepare a half recipe to try it out. Somehow I think it needs
more liquid... unless you want a thick/firm custard pudding texture it
should start with a bechemel sauce.

The original recipe which I copied back in the 1980s watching Justin cook on tv called for
2 C macaroni and 2 C cheese , three eggs, 1 C wine, 2 C sliced smoked sausage, Worcestershire,sauce hot sauce

"Becca" > wrote in message
...
> 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.


I'm sure it will be great, but with the eggs it will be more like a loaf
than a sauce. I'd expect it to be really firm. And you can always cut it
in squares, egg and bread crumb it and fry it. Now that's a treat!

Paul

Paul M. Cook wrote:

> I'm sure it will be great, but with the eggs it will be more like a loaf
> than a sauce. I'd expect it to be really firm. And you can always cut it
> in squares, egg and bread crumb it and fry it. Now that's a treat!
>
> Paul
>
A pizza joint near me (so-so pizza, IMO, but they do have 53 or more
beers on draft as well as a larger bottle selection) serves "deep fried
mac and cheese" squares on their munchies menu.

Goomba38 wrote:
> Paul M. Cook wrote:
>
>> I'm sure it will be great, but with the eggs it will be more like a
>> loaf than a sauce. I'd expect it to be really firm. And you can
>> always cut it in squares, egg and bread crumb it and fry it. Now
>> that's a treat!
>>
>> Paul
>>
> A pizza joint near me (so-so pizza, IMO, but they do have 53 or more
> beers on draft as well as a larger bottle selection) serves "deep
> fried mac and cheese" squares on their munchies menu.

Is this like deep fried Mars bars? LOL What's next, deep fried Rice Crispy
Squares?

Jill

jmcquown wrote:

>> A pizza joint near me (so-so pizza, IMO, but they do have 53 or more
>> beers on draft as well as a larger bottle selection) serves "deep
>> fried mac and cheese" squares on their munchies menu.
>
> Is this like deep fried Mars bars? LOL What's next, deep fried Rice Crispy
> Squares?
>
> Jill

No...mars bars are chocolate candy bars deep fried. I believe they're
done for the "freaky" factor of it.
Fried mac and cheese are more like croquettes. It didn't taste bad, or
odd, it just wasn't that remarkable.

I think deep fried Mac and cheese has been on state fair menus for a few years now....

N.

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.

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.
>

On Thursday, February 13, 2014 2:19:24 PM UTC-6, jmcquown wrote:
> 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.
>
Me neither, but egg *yolk* I could see. Whole egg? Obviously this Wilson
fellow is a pig.
>
> Jill
>
>
> >> 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
>
--B

On 2014-02-13, jmcquown > wrote:
> 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.

He needed something to thicken the wht wine, which he put in
everything. Almost as much as he put in himself whenever cooking.

nb

On Thursday, February 13, 2014 1:11:54 PM UTC-8, wrote:
>
>
> He was the show


I loved his "stories" and jokes. And I loved how he said a recipe would feed 6 people or 2 Cajuns.

On Thursday, February 13, 2014 1:23:38 PM UTC-8, ImStillMags wrote:
> On Thursday, February 13, 2014 1:11:54 PM UTC-8, wrote:


This is my all time favorite Justin Wilson Joke.

"Little Thibodaux was walking down a dirt road carring a dead Hawk a Yankee drove up beside Little Thibodaux and ask boy "where you going with that Hawk?" Little Thibodaux said to the Yankee "gona make me some Gumbo". The Yankee ask "well what does Hawk Gumbo taste like?" Little Thibodaux said "bout like Owl............"

On 2/13/2014 4:23 PM, ImStillMags wrote:
> On Thursday, February 13, 2014 1:11:54 PM UTC-8, wrote:
>>
>>
>> He was the show
>
>
> I loved his "stories" and jokes. And I loved how he said a recipe would feed 6 people or 2 Cajuns.
>
This is a fun video of him making chicken & sausage gumbo:

http://www.youtube.com/watch?v=eK4umRMJlrs

Jill

On Thu, 13 Feb 2014 15:19:24 -0500, jmcquown >
wrote:

>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
>
SNIP
I tried mac & cheese once with egg. I prefer not to do so again
because I could taste the egg. It was a distracting flavor. Otherwise
there was nothing wrong with it. It is the way to get those solid
squares of leftovers to fry the next day if you are so inclined.
Janet US

On Thursday, February 13, 2014 3:37:17 PM UTC-6, Janet Bostwick wrote:
> On Thu, 13 Feb 2014 15:19:24 -0500, jmcquown >
>
> wrote:
>
>
>
> >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
>
> >
>
> SNIP
>
> I tried mac & cheese once with egg. I prefer not to do so again
>
> because I could taste the egg. It was a distracting flavor.
>
Egg yolk might even be enhancing, but there are a lot of applications that
are that way. Egg whites, and even more so, whole eggs, have far fewer uses.
>
> Janet US

--B

On 2/13/2014 4:37 PM, Janet Bostwick wrote:
> On Thu, 13 Feb 2014 15:19:24 -0500, jmcquown >
> wrote:
>
>> 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
>>
> SNIP
> I tried mac & cheese once with egg. I prefer not to do so again
> because I could taste the egg. It was a distracting flavor. Otherwise
> there was nothing wrong with it. It is the way to get those solid
> squares of leftovers to fry the next day if you are so inclined.
> Janet US
>
I suppose that's true, Janet. I've never fried leftover macaroni &
cheese. I don't plant to start now.

There were some posters back in those days who swore by egg in mac &
cheese. They were always quoting this or that celebrity chef. I don't
give a hoot what cookbook you got it from. Macaroni & cheese is, and
should be, a fairly simple but tasty dish.

Jill

Mac and cheese doesn't need eggs at all. They serve no purpose whatsoever. There is absolutely
no reason to put eggs in, they just add calories and fat.

N.

In article >,
says...
>
> Mac and cheese doesn't need eggs at all. They serve no purpose whatsoever. There is absolutely
> no reason to put eggs in, they just add calories and fat.

Eggs also provide protein and iron among other important minerals and
vitamins for good health. Some people NEED extra calories, protein and
iron in their diet. Especially older people.

When my kids were growing, if I was making macaroni cheese it contained
a layer of halved hardboiled eggs. One egg per person.

Janet UK

On Friday, February 14, 2014 7:12:07 AM UTC-6, Janet wrote:
> In article >,
>
> says...
>
> >
>
> > Mac and cheese doesn't need eggs at all. They serve no purpose
> > whatsoever. There is absolutely no reason to put eggs in, they
> > just add calories and fat.
>
Eggs are good for you. The nutritionally bad ingredient is the macaroni.
>
> Eggs also provide protein and iron among other important minerals and
>
> vitamins for good health. Some people NEED extra calories, protein and
>
> iron in their diet. Especially older people.
>
Eggs are healthful.
>
> When my kids were growing, if I was making macaroni cheese it contained
>
> a layer of halved hardboiled eggs. One egg per person.
>
Ewww. Did your kids hate it? Do they hate you now for having done that
to them? Did you make them take cod liver oil too? Do British children
grow up with low expectations of food, or is that an invalid stereotype?
>
> Janet UK

--B

There are lots of ways to have eggs in the diet without throwing them unnecessarily into macaroni and cheese.

N.

On 14/02/14 13:12, Janet wrote:

> Eggs also provide protein and iron among other important minerals and
> vitamins for good health. Some people NEED extra calories, protein and
> iron in their diet. Especially older people.

Particularly you, Gannet. We wouldn't want you to waste away.

Nancy2 wrote:
>
>Mac and cheese doesn't need eggs at all. They serve no purpose whatsoever. There is absolutely
>no reason to put eggs in, they just add calories and fat.

A mac n' cheese fritatta is excellent!

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.

Becca, this is a great Mac n cheese .only thing is that it is a drier version but flavor is great

Randy

I made it one time..along with about everything else the young man claimed to know how to cook. Very unexceptional on the Mac N Cheese. Brother Justeen did not have a grasp on the proper use of wine in cooking. His hush puppies are very good and his garlic bread isnt bad but he didnt know how to toast it right.