| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
c |
Water |
| 2 |
c |
Uncooked elbow macaroni |
| 1/3 |
c |
Shredded cheddar cheese |
| 1/2 |
c |
Cheez Whiz |
| 2 |
T |
Whole milk |
| 1/4 |
t |
Salt |
INSTRUCTIONS
Top Secret Recipes version of Bring 8 cups (2 quarts) of water to a
boil over high heat in a large saucepan. Add elbow macaroni to water
and cook for 10 to 12 minutes or until tender, stirring occasionally
As macaroni boils, prepare sauce by combining cheddar cheese, Cheez
Whiz, and milk in a small saucepan over medium/low heat. Stir cheese
mixture often as it heats, so that it does not burn. Add salt. When
all of the cheddar cheese has melted and the sauce is smooth, cover
pan and set aside until macaroni is ready. When macaroni is ready,
strain water, but do not rinse the macaroni. Using the same pan you
prepared the macaroni in, combine the macaroni with the cheese sauce,
and mix well. Makes about 4 cups. Copyright 1997 Todd Wilbur -"Top
Secret Recipes" Posted to recipelu-digest Volume 01 Number 503 by
"rudolph" <rudolph@1st.net> on Jan 12, 1998
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