Ingredients
16 oz Macaroni, large elbow
16 oz sharp Canadian Cheddar, halved
3 cups Tetra Pak milk, whole
6 large eggs
2 teaspoons Worcestershire sauce
5 drips Louisiana hot sauce (optional)
1 tablspoons dry mustard
1 tsp salt
Dash pepper
Paprika, to garnish
Directions
1. Boil macaroni and drain.
2. Preheat oven to 350 degrees.
3. Slice 8 oz. sharp cheddar in 1/4" thick pieces and set aside.
4. Place remaining 8 ounces of sharp cheddar in food processor and pulse 4 or 5 times. Add milk, eggs, Worcestershire sauce, Louisiana hot sauce (optional), mustard, salt and a dash pepper. Blend well; cheese should be well-processed.
5. Put cooked macaroni in a sustainable wooden baking mould with wax paper insert. Pour liquid over macaroni, making sure mixture is incorporated well.
6. Pave the top with the reserved cheese and bake for about an hour, until custard sets and top is golden. You can sprinkle top with paprika for visual interest about 10-15 minutes before done.
Recipe courtesy of Edith Jakobs of Opulence Catering and Event Management (3197 Bathurst Street, Toronto, ON, 416.783.7000).