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1995-09-27
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Newsgroups: rec.food.recipes
From: megna@world.std.com (Nancy M. Megna)
Subject: Macaroni and Cheese
Message-ID: <CDs99r.6z0@world.std.com>
Organization: The World Public Access UNIX, Brookline, MA
References: <27nvrc$jsa@charm.magnus.acs.ohio-state.edu>
Date: Thu, 23 Sep 1993 01:25:02 GMT
This is ia recipe that has been used in my family for years, and I think it
is great! It Has been adapted form a recipe once found on the back of a Price
Casserole Elbows box.
1 lb. Carrerole Elbows (large or small - I prefer large)
2 Cups milk
1 lb Velveete Cheese (be sure to use this brand for best results)
1/4 tsp. salt
1/16 tsp. pepper
3 tbsp butter
3 tbsp flour
1/2 buttered bread crumbs (optional)
Melt cheese alonlg with other ingredients in a sauce pan until creamy. While
this is melting cook past according to directions on box. Drain pasta and add
cheese mixture. Put all into an 8x13 pan. If desired spread bread crumbs over
all or part of casserole (I prefer it without, but my family likes it with them
Bake covered at 350 F for 30 minutes.
I hope it works out for you!
Nancy =)