| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | American | Pasta, Cheese/eggs, Celebrity, Vegetables | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Macaroni |
| 1 | ts | Butter |
| 1 | Egg; beaten | |
| 1 | ts | Dry mustard |
| 1 | ts | Salt |
| 1 | c | Warm milk |
| 1 | tb | Hot water |
| Sharp american cheese; shredded |
INSTRUCTIONS
Cook macaroni in pot until tender. Drain. Mix butter, egg, mustard, salt, milk and hot water. Combine macaroni and butter mixture in bowl. Add 3 cups shredded cheese. Combine. Pour into buttered casserole. Sprinkle with additional shredded cheese. Bake at 350 degrees 45 minutes, or until custard is set and top is crusty. Makes 4 to 6 servings. Each serving contains: 612 calories; 1,172 mg sodium; 149 mg cholesterol; 32 grams fat; 47 grams carbohydrates; 32 grams protein; 0.22 gram fiber. Presented by: Rose Dosti, L.A. Times Culinary SOS column, 3/16/95, H22. Posted to MM-Recipes Digest V3 #343 From: Captain <captain@iquest.net> Date: Sun, 15 Dec 96 09:59 EST
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