This is very close to a recipe I used in a restaurant, except we didn't add any margarine or butter. We just cooked the pasta and immediately rinsed in cold water, poured it in a large casserole type dish and mixed in enormous amounts of cheese, then salt and pepper to taste(sea salt and fresh ground pepper is best) and mixed it all very well.(the cooling of the pasta kept the cheese from melting before we were finished with...)Then poured in a mixture of milk and eggs and slid the pan back and forth to spread it all out evenly, filling as many gaps in the pasta as is possible, and where the egg/milk mixture was just ever so slightly below the top of the pasta, then topped it with more cheese and bread crumbs :):) I'm glad to see someone else use milk and eggs in their mac and cheese because it DOES make a HUGE difference! Of course you can always "cheat" and add things on top like sun dried tomatoes, fresh mushroon slices or like I'm doing right now, adding pre-fried and drained bacon and adding only the meat part in crumbles. I figure there's already enough fat in the pan the way it is lol I've honestly not tried Meredith's recipe YET, but as a former cook for a living and just do it now for myself(boring but I get to experiment a lot!)for group events or just for my neighbor, it sounds DELICIOUS! Anyone who cooks a lot gets that "sense" of how something would taste, so you know what I mean. I promise to cook Meredith's version because it sounds like a DEFINITE WINNER!
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This is very close to a recipe I used in a restaurant, except we didn't add any margarine or...