| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| Marcaroni, cooked al dente and strained | ||
| md | White sauce (melted butter, same amount of flour, milk) | |
| 1/2 | Brick of Cheddar (yes, I said brick – 1x3x6) | |
| 1/3 | Brick of Mozzeralla (same as cheddar – this is the measurement I got from my husband's aunt) | |
| Salt/pepper to taste |
INSTRUCTIONS
While Mac. is cooking, prepare the sauce. Pre-heat oven to 300-350F. When sauce is just about ready, add cheese slowly, stirring until smooth. KEEP SOME CHEESE to put on top (I like mostly cheddar on top). Salt and pepper sauce. Strain the macaroni. Put mac. in big enough pan (1/2 - 1 inch overhang on pan). Pour sauce over top the macaroni. DO NOT STIR IN! The sauce will sink into the macaroni. Beleive me. Spread remaining cheese over top of sauce. Bake for 15-20 minutes (or until the cheese on top is the way you like it, since I like the cheese to be golden it takes a little longer). Enjoy. You can add more cheese if you want, we have because we like cheesy mac and cheese. Posted to FOODWINE Digest 28 October 96 Date: Tue, 29 Oct 1996 09:55:24 -0400 From: "J. Meade" <meade@MAIL.ATCON.COM>
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