| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Milk |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Cheddar; Grated |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sweet Butter |
|
|
Black Pepper; Ground |
| 1 |
c |
Cooked Small Elbow |
|
|
Macaroni |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Tue, 13 Aug 1996 15:52:29 -0800
NOTE: Cooking times are based on the use of a standard (575-700 Watt)
microwave oven and quantities for a single serving - adjust cooking times
for any differences.
Combine the milk and cornstarch in a 4 cup glass measuring cup. Heat,
uncovered, at 100% for 3 minutes. Whisk in the cheese, salt, butter and
pepper. Fold in the cooked macaroni. Pour the mixture into a large,
heatproof, soup bowl or serving dish. Cook, uncovered, at 100% for 3
minutes. Preheat the broiler. Run the bowl or dish under the broiler for a
few minutes until the cheese is brown and bubbly. Serve hot.
EAT-L Digest 13 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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