| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Milk |
| 1 | tb | Cornstarch |
| 1/2 | c | Cheddar; Grated |
| 1/2 | ts | Salt |
| 1 | ts | Sweet Butter |
| Black Pepper; Ground | ||
| 1 | c | Cooked Small Elbow |
| Macaroni |
INSTRUCTIONS
From: Joel Ehrlich <[email protected]> Date: Tue, 13 Aug 1996 15:52:29 -0800 NOTE: Cooking times are based on the use of a standard (575-700 Watt) microwave oven and quantities for a single serving - adjust cooking times for any differences. Combine the milk and cornstarch in a 4 cup glass measuring cup. Heat, uncovered, at 100% for 3 minutes. Whisk in the cheese, salt, butter and pepper. Fold in the cooked macaroni. Pour the mixture into a large, heatproof, soup bowl or serving dish. Cook, uncovered, at 100% for 3 minutes. Preheat the broiler. Run the bowl or dish under the broiler for a few minutes until the cheese is brown and bubbly. Serve hot. EAT-L Digest 13 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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