>From the Cooking.com website...


White Cheese and Macaroni Recipe
Source: Cooking at a Glance - Pasta

Makes 4 side-dish servings

 The pasta can be cooked ahead, if you prefer. Drain, toss in a little oil, 
cover, and set aside for up to 2 hours or until needed. When preparing the 
sauce, return the cooked pasta to the saucepan, add the remaining ingredients, 
and finish the recipe as directed.


1 cup elbow macaroni or ditalini (4 ounces)
1 large clove garlic, cut lengthwise into slivers
1/3 cup milk
1 tablespoon margarine or butter
1 cup shredded sharp white cheddar cheese
1/4 teaspoon white or black pepper
1 tablespoon snipped fresh parsley


In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta and 
garlic slivers. Reduce heat slightly. Boil, uncovered, for 8-10 minutes, or 
till al dente, stirring occasionally. (Or, cook according to package 
directions.) Immediately drain.

Return pasta and garlic to warm pan. Add milk. Cook on low heat for 2-3 
minutes, or till all of the milk is absorbed by the pasta. Add margarine or 
butter, cheese, and pepper. Stir mixture gently till cheese is melted. Garnish 
with parsley and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

~~~***Rhonda G in Missouri***~~~

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