| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Dujour04 |
1 |
servings |
INGREDIENTS
| 1 |
qt |
Chicken stock |
| 1 |
lb |
Elbow macaroni |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Sprig rosemary |
| 5 |
oz |
Heavy cream |
| 1 |
c |
Aged Parmesan |
INSTRUCTIONS
Take 6-inch saute pan or sauce pot and add chicken stock. Bring to a boil
and add macaroni, salt, pepper, and rosemary. Cook about 15-20 minutes. Add
heavy cream and butter and bring to a second boil. Add the aged Parmesan to
the top and put in oven for 15 minutes.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9290 - TIMOTHY DEAN
Converted by MM_Buster v2.0l.
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