| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
American |
Pasta, Cheese/eggs, Celebrity, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Macaroni |
| 1 |
ts |
Butter |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Salt |
| 1 |
c |
Warm milk |
| 1 |
tb |
Hot water |
|
|
Sharp american cheese; shredded |
INSTRUCTIONS
Cook macaroni in pot until tender. Drain. Mix butter, egg, mustard, salt,
milk and hot water. Combine macaroni and butter mixture in bowl. Add 3 cups
shredded cheese. Combine. Pour into buttered casserole. Sprinkle with
additional shredded cheese. Bake at 350 degrees 45 minutes, or until
custard is set and top is crusty. Makes 4 to 6 servings. Each serving
contains: 612 calories; 1,172 mg sodium; 149 mg cholesterol; 32 grams fat;
47 grams carbohydrates; 32 grams protein; 0.22 gram fiber. Presented by:
Rose Dosti, L.A. Times Culinary SOS column, 3/16/95, H22.
Posted to MM-Recipes Digest V3 #343
From: Captain <captain@iquest.net>
Date: Sun, 15 Dec 96 09:59 EST
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”