| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(385 mL) carnation evaporated Milk, divided |
|
|
Water |
| 1/4 |
c |
Chopped onion |
| 3 |
c |
Uncooked macaroni |
| 1 |
cn |
(10 oz) cream of mushroom soup |
| 3 |
c |
Shredded "old" cheddar cheese |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Dry mustard |
|
|
Salt and pepper |
INSTRUCTIONS
Set aside 1/2 cup e. milk. Add water to remaining e. milk to make 4 1/2
cups. Pour milk mixture into large saucepan. Add onion. Bring mixture to a
boil, stirring frequently. Add macaroni, simmer, uncovered over med-low
heat until pasta is tender (about 15 min); stir frequently. Do NOT drain.
Add soup, cheese, Wor. sauce, dry mustard and reserved e. milk. Cook and
stir over low heat until cheese is melted and sauce is smooth. Add salt and
pepper to taste. Makes about 5 1 1/2 cup servings.
Per serving: 812 cal, 34 g. Protein, 36 g Fat, 88 g Carbohydrate
Variation: Mexicale Mac and Cheese: Brown 1 pound lean ground beef; drain
fat if necessary. Add to Creamy One-Pot Mac and Cheese along with 1 cup of
your favourite salsa.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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