| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
Mac or shell pasta cooked al dente |
|
md |
White sauce (we all know what that is, Roux and milk) (last time I added a little nutmeg and ginger powder, made a good sauce) |
| 2/3 |
|
Brick (1x3x6) cheddar (I like med. and more cheddar cheese) – grated |
| 1/3 |
|
Brick (same) mozzarella (still more cheese) – grated |
|
|
Salt & pepper to taste |
INSTRUCTIONS
When white sauce is just about ready, slowly add cheese mixture, reserving
1 - 1 1/2 cups for topping. When pasta is ready, put in oven proof
container, pour sauce over pasta (don't stir in) and top with cheese. Bake
until cheese is golden brown.
This is quick and easy and tasty. (Also full of cholesterol, but still
nutritious with all the pasta and cheese and milk).
Posted to FOODWINE Digest 15 Dec 96
From: "J. Meade" <meade@AURACOM.COM>
Date: Mon, 16 Dec 1996 16:34:23 -0400
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