INGREDIENTS
1 16 ounce box elbow macaroni
2 eggs
1 can evaporated milk
3 cups sharp cheddar cheese, shredded
Hot pepper sauce
1 16 ounce bag frozen peas
1½-inch slice of baked ham
Fresh ground nutmeg
2 tablespoons Dijon mustard or 2 teaspoons powdered mustard
Salt and black pepper
Bread crumbs
4 tablespoons butter
4 large basil leaves, finely chopped
PREPARATION
In plenty of salted, boiling water, prepare macaroni al dente.
In a medium-sized bowl whisk together eggs, evaporated milk, mustard, 2 teaspoons salt, 1 teaspoon black pepper, pinch (or two grinds fresh) nutmeg and three dashes of hot pepper sauce. Whisk until combined, set aside. Dice ham into pea-sized pieces.
Once cooked to al dente, drain pasta completely. Do not rinse. Immediately transfer to a large bowl and add 3 tablespoons butter. The heat from the pasta will melt the butter; mix until combined. Add 2½ cups cheese, egg mixture, ham, basil and peas and mix to combine. Melt remaining butter and mix with 1 cup bread crumbs and remaining cheese.
,Transfer pasta mixture to portion-sized oven-safe baking dishes. Top with some of the bread-crumb mixture and bake under a broiler until golden. Another option is to transfer the entire mixture to a large casserole dish, top with the bread-crumb mixture and bake in a 350 degree oven for 25 minutes.
Serve. Promptly refrigerate any leftovers.
Makes approximately 6-8 servings.
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