On the 10th Day of Christmas...

My true love gave to me, "Night-Before-Tour Mac & Cheese."

Courtesy of Mark Rozzo from Maplewood.

INGREDIENTS:

12 cups water

4 cups (1 pound) dried elbow macaroni

6 tablespoons butter, divided

2 large eggs, beaten

4 cups whole milk

1 heaping teaspoon Colman's dry English mustard

2 teaspoons salt

pinch of white pepper

pinch of cayenne pepper

1.5 tablespoons Tobasco

1 tablespoon Worcestershire sauce

6 cups shredded sharp cheddar

1 small handful grated fresh Parmigiano-Reggiano

1 or 2 slices of white sandwich bread

OR 1.5 cups unflavored, preferably homemade, bread crumbs

DIRECTIONS:

1. Preheat oven to 425˚ F.

2. Grease a 9" x 13" casserole.

3. Bring water to boil in a large stockpot and add macaroni. Boil until al dente. Remove and drain colander.

4. Melt 3 tablespoons butter in pot and add drained macaroni; stir to combine. Meanwhile, whisk together eggs, milk, dry mustard, salt, peppers, Tobasco, and Worcestershire in a bowl.

5. Add mixture to pasta and cheeses and stir constantly over medium-high heat until cheese melts and milk and eggs begin to thicken.

6. Continue cooking, stirring constantly, for 5 minutes or so, or until creamy and thick. Transfer contents of pot to buttered casserole dish.

7. Melt remaining butter in a small saucepan. Trim crust from bread slice(s) and cut into desired shape(s): initial(s) of loved one or band name, numbers of year ("06"), band logo, heart(s), guitars, the shape of Texas, etc.

8. Gently press carved bread slice(s) into top of macaroni mixture and brush with butter. OR mix melted butter with bread crumbs. Spread bread crumbs evenly over macaroni mixture. (If using bread slices, a small amount of un-buttered crumbs can be dusted on top of macaroni mixture to absorb moisture and encourage browning.)

9. Optional: sprinkle grated fresh Parm on top.

10. Bake 10-15 minutes, until golden brown. Use broiler to brown further, if necessary.

Pass the sweet tea and Tobasco.

Note: This is great the next day, when it congeals into a dense, cheesy gateau.

Serves 10.

Recipe courtesy of "I Like Food, Food Tastes Good" by Kara Zuaro.