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Macaroni & Cheese

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MACARONI & CHEESE
 Categories: Entrees, Mom
      Yield: 6 Servings
 
     16 oz Macaroni, large elbow
     16 oz Cheddar, sharp; halved
      3 c  Milk, whole
      6 lg Eggs
      2 ts Worcestershire sauce
      5 dr Louisiana hot sauce
      1 tb Mustard, dry
      1 ts Salt
        ds Pepper
           Paprika
 
  Boil macaroni and drain.  Slice 8 oz. sharp cheddar in 1/4" thick
  pieces and set aside.  Preheat oven to 350 degrees.
  
  Place additional 8 oz. of sharp cheddar in food processor and pulse 4
  or 5 times.  Add milk, eggs, Worcestershire sauce, Louisiana hot
  sauce, mustard, salt and a dash pepper.  Blend well; cheese should be
  well-processed.
  
  Put cooked macaroni in glass casserole.  (My mom always used one of
  those square ones.  For a half batch, my glass "loaf pan" that holds
  one quart is perfect.)  Pour liquid over macaroni, making sure
  mixture is incorporated well.  Pave the top with the reserved cheese
  and bake for about an hour, 'till custard sets and top is golden. Can
  sprinkle top with paprika for visual interest about 10-15 minutes
  before done.
  
  Vicki's notes:
  
  *  This happens to be one of my major comfort foods (why is it always
  the ones so high in fat?), tho' I usually halve this recipe b/c there
  are only two of us...
  
  *  Can top with 1/2 C bread crumbs tossed in 2 T butter and brown
  under broiler at end of cooking time.
  
  *  Instead of casserole, turn macaroni into hollowed tomatoes and bake
  approximately 15 minutes.
 
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