"This dish is the perfect canvas for variations, from flavor tweaks to major transformations". This recipe is a blend of several methods that appeared in an 1807 cookbook called "A New System Of Domestic Cookery". Marcie Sullivan added some vegetables, ground beef and Gouda cheese to make this a Entree instead of just a side. While Lisa Cotter used for her breadcrumbs 1 cup day-old rosemary focaccia and 1/2 cup broken pita chips, ground together in a food processor. I found this recipe in Hallmark magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Cheese
Time 31m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350. Coat the bottom of a 7x11-inch or 9-inch square baking dish with cooking spray.
- In a food processor, combine the breadcrumbs, butter and parmesan. Pulse on and off until the butter is completely and evenly blended into the crumbs.
- In medium saucepan, bring the broth and nutmeg to a boil over high heat. Stir in the macaroni, reduce the heat to a simmer and cook, stirring occasionally, until very tender, 8-10 minutes.
- In a medium bowl, beat the egg yolk.
- Reserving the cooking broth, drain the pasta. One tablespoon at a time, beat 1/4 cup of the reserved broth into the egg yolk. Add the pasta and toss to coat well.
- Layer the macaroni into the baking dish in three layers, sprinkling with cheddar between each. End with a layer of cheddar, then top with the bread crumb mixture.
- Bake for 16-18 minutes, until the crumb topping is nicely browned.
- Italian-Ish Macaroni Gratin: Add 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano to the breadcrumb. Increase the broth to 4 1/2 cups. Omit the nutmeg. Add 1/3 cup slivered sun-dried tomatoes when you cook the pasta. Add 1/2 cup minced fresh basil when you toss the pasta with the egg yolk. Use 1 cup cheddar and add 3/4 cup provolone.
- Healthier Macaroni Gratin: Reduce the breadcrumbs to 1 cup. Use 4 teaspoons olive oil instead of butter. Use reduced-sodium broth. Use 1 1/2 cups whole wheat macaroni . Add 1 cup cut green beans to the pasta for the last 5 minutes of cooking. Use reduced-fat cheddar.
- Turkey & Mac 'N' Cheese Casserole: Reduce the broth to 2 cups and the macaroni to 1 cup. Use a whole egg instead of an egg yolk. Beat 3/4 cup plain lowfat yogurt into the egg along with the 1/4 cup broth. Toss the macaroni with the yogurt mixture and 1 cup diced roast turkey, 1 cup peas and 1/4 cup minced chives or scallion greens. Layer with cheese and top with breadcrumbs as in the original recipe.
- Mexi-Mac: Add 1/2 teaspoon cumin to the breadcrumb mixture. Omit the nutmeg. Add 1/2 cup minced Cilantro when you toss the drained pasta with the egg yolk. Use pepper jack instead of cheddar.
Nutrition Facts : Calories 242.5, Fat 6.5, SaturatedFat 3.1, Cholesterol 36.6, Sodium 600.4, Carbohydrate 34.9, Fiber 1.8, Sugar 2.1, Protein 10.1
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