The Grit's Macaroni and CheeseStephanie
The Grit is a vegetarian restaurant in Athens and is the favorite of many musicians as well as one of Stephanie’s favorite restaurants of all time.
- 4 cups (1 lb) dried elbow macaroni
- 12 cups water
- 6 Tbl. butter, divided
- 2 large eggs, slightly beaten
- 4 cups whole milk
- 1 generous tsp mustard, dry or prepared
- 2 tsp salt
- Pinch of black or cayenne pepper
- 1 Tbl. plus 1 tsp hot sauce
- 6 cups shredded sharp cheddar cheese
- 1.5 cups fine breadcrumbs
Preheat oven to 425. Grease a 9x13 inch pan or glass casserole.
Bring water to a rolling boil in a large stockpot. Add macaroni and boil 8-10 minutes or just until al dente. Remove and drain well; set aside.
Melt 3 Tbl. butter in the stockpot and add drained pasta, stirring to combine. Whisk together eggs, milk, mustard, salt, pepper, and hot sauce. Add to pasta and add the cheese. Stir mixture constantly over medium-high heat until cheese melts and milk and eggs begin to thicken. Continue cooking, stirring constantly, for 5 minutes or until very thick and creamy. Transfer to prepared casserole.
Melt remaining butter in a small saucepan and mix with breadcrumbs. Spread mixture evenly over top of macaroni mixture. Bake 10-15 minutes. May be browned further by briefly placing under broiler, if desired.