| 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>
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”