| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrerole Elbows (large or small – I prefer large) |
| 2 |
c |
Milk |
| 1 |
lb |
Velveete Cheese (be sure to use this brand for best results) |
| 1/4 |
ts |
Salt |
| 1/16 |
ts |
Pepper |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1/2 |
|
Buttered bread crumbs (optional) |
INSTRUCTIONS
This is ia recipe that has been used in my family for years, and I think it
is great! It Has been adapted form a recipe once found on the back of a
Price Casserole Elbows box.
Melt cheese alonlg with other ingredients in a sauce pan until creamy.
While this is melting cook past according to directions on box. Drain pasta
and add cheese mixture. Put all into an 8x13 pan. If desired spread bread
crumbs over all or part of casserole (I prefer it without, but my family
likes it with them Bake covered at 350 F for 30 minutes.
Posted to rec.food.recipes by megna@world.std.com (Nancy M. Megna) on Sep
23, 1993.
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