Mexican Mac And Cheese

Recipe Ingredients

1 1/2 cups	355ml	Whipping cream
1 1/2 cups	355ml	Half-and-half
1/2 lb	227g / 8oz	Chihuahua cheese - shredded
1/2 lb	227g / 8oz	Manchego cheese - shredded
1 teaspoon	5ml	Celery seeds
1/4 teaspoon	1.3ml	Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Egg yolks (large)
1 lb	454g / 16oz	Elbow macaroni - cooked
1/2 cup	73g / 2.6oz	Grated Cotija cheese
1/2 cup	73g / 2.6oz	Bread crumbs
		Chopped fresh parsley

Recipe Instructions

Preheat oven to 400 degrees.

Combine cream, half and half, Chihuahua and Manchego cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds and cayenne pepper. Season sauce with salt and pepper.

Beat yolks in large bowl to blend. Gradually whisk in sauce. Add the cooked macaroni and stir to blend.

Butter a 4-quart baking dish. Pour macaroni and sauce into dish. Mix Cojita cheese and bread crumbs in small bowl. Sprinkle evenly over macaroni. Bake until sauce is bubbling and top is beginning to brown, about 25 minutes.

This recipe yields 12 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6333 broadcast 12-11 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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