| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
La_times, Pasta, Casseroles, Cheese |
4 |
Servings |
INGREDIENTS
| 8 |
c |
Water |
|
|
Salt |
| 7 |
oz |
Elbow macaroni |
| 5 |
tb |
Butter; melted |
| 1 |
c |
Sour cream |
| 2 |
c |
Sharp cheddar cheese; grated |
| 1 1/4 |
c |
Dried white bread crumbs; toasted |
INSTRUCTIONS
Recipe by: Los Angeles Times 4-30-97 Use medium-sized macaroni, not large
or salad-size. Macaroni gets floppy and limp when overcooked so begin
testing for tenderness at 5 minutes. Macaroni and cheese can taste flat, so
carefully taste for salt and add until dish tastes finished.Bring water to
boil and add salt to taste. Add macaroni and stir. Some macaroni will stick
to bottom of pot, so stir often first 5 minutes of cooking. Cook until
tender, about 7 minutes. Drain in colander and pour into 2-quart baking
dish. Add 3 tablespoons melted butter, sour cream, cheese and salt to
taste. Toss mixture until all ingredients are well integrated and cheese
has melted. Toss bread crumbs with remaining 2 tablespoons melted butter
and sprinkle over top of macaroni.Bake at 350 degrees 15 minutes. Serve
hot. Formatted by Lynn Thomas. Source: Los Angeles Times 4-30-97.4
servings. Each serving: 689 calories; 748 mg sodium; 110 mg cholesterol; 42
grams fat; 56 grams carbohydrates; 21 grams protein; 0.21 gram fiber.
Posted to MC-Recipe Digest V1 #1055 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 29, 1998
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