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1/2 lb. elbow macaroni 1/3 c. butter salt to taste 1/2 lb. EXTRA sharp cheese (plus a little extra for top) whole milk Cook elbow macaroni according to package, being sure to add some salt to the water; drain. Place macaroni in large baking dish sprayed lightly with Pam. Add butter and stir until melted. Salt to taste. Stir cheese into the macaroni. Pour milk over the macaroni mixture so the macaroni is swimming in milk but not drowning. Top with extra cheese depending on how cheesy you like it. Bake at 400 for 45-60 minutes. Top must be brown and macaroni must be firm. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |