Macaroni And Cheese
* exported from bigoven * 
 
 
recipe by : melting pot with tanya holland - (show # mp-1a36) 
serving size :6 
cuisine : 
main ingred. : 
categories :pasta main dish 
 
amount measure ingredient -- preparation method 
  --------------------------------
1 cup  heavy cream
1 cup  milk
2 cup  grated cheddar
1/2 tsp  cayenne pepper
1/4 tsp  grated nutmeg
  salt --to taste
  freshlyground black pepper --to taste
1 lb.  elbow macaroni --cooked, strained,
  and tossed with
2 Tbsp  unsalted butter
1/2 cup  fresh bread crumbs
2 oz.  butter --diced small pieces
 
in a saucepan, bring heavy cream, milk, cheese, and seasonings to a 
boil, then stir and simmer until cheese is melted. toss with macaroni 
and pour into baking dish. sprinkle bread crumbs on top and dot with 
butter. 
bake for 30 minutes in a preheated 350 degree oven until warmed through 
and bread crumbs are toasted and nicely browned. 
 
this recipe yields 4 to 6 servings. 
 
formatted by joe comiskey - mad's recipe emporium 
 
per serving (excluding unknown items): 555 calories; 29g fat (46.9% 
calories from fat); 12g protein; 61g carbohydrate; 2g dietary fiber; 
91mg cholesterol; 139mg sodium. exchanges: 4 grain(starch); 1/2 non-fat 
milk; 5 1/2 fat. 
 
 
-- 
(ID: 4982) Mirror: rec.food.recipes: Fri, Nov 12, 2004


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