| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Milk |
| 1 |
T |
Cornstarch |
| 1/2 |
c |
Cheddar, Grated |
| 1/2 |
t |
Salt |
| 1 |
t |
Sweet Butter |
|
|
Black Pepper, Ground |
| 1 |
c |
Cooked Small Elbow |
|
|
Macaroni |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> 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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