Dionne Warwicks Macaroni And Cheese Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
AMERICAN MEASUREMENTS
1 lbs: Elbow macaroni,
1/4 tsp: Black pepper,
1/2 lbs: Butter,
1/4 lbs: Processed cheese,
1 tbsp: Salt,
Milk to cover,
Directions:
Preheat oven to 275 degrees F.
In a large pot, bring 4 quarts salted water to a boil. Cook macaroni until
al dente. Do not over cook. Drain thoroughly.
Butter a 9 to 10 inch, 2 inch deep flame proof casserole dish that can be
used both on the range top and oven.
Layer the macaroni and cheese, beginning with the macaroni and ending with
the cheese. Dot each layer with butter and season with salt and pepper.
Pour milk into casserole to cover all but top layer of cheese. Cook on top
of stove until milk reaches boiling point, then place in oven and cook 35
to 40 minutes or until all the milk is absorbed and the top is golden
brown. Serves 6 to 8
Source: Bon Appetit, February 1977; typos by Dorothy Flatman 1996
Source from luhu.jp
In a large pot, bring 4 quarts salted water to a boil. Cook macaroni until
al dente. Do not over cook. Drain thoroughly.
Butter a 9 to 10 inch, 2 inch deep flame proof casserole dish that can be
used both on the range top and oven.
Layer the macaroni and cheese, beginning with the macaroni and ending with
the cheese. Dot each layer with butter and season with salt and pepper.
Pour milk into casserole to cover all but top layer of cheese. Cook on top
of stove until milk reaches boiling point, then place in oven and cook 35
to 40 minutes or until all the milk is absorbed and the top is golden
brown. Serves 6 to 8
Source: Bon Appetit, February 1977; typos by Dorothy Flatman 1996
Source from luhu.jp