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| Lisa's Macaroni and Cheese |
"I use three sorts of cheese to make this rich, baked macaroni and cheese. My husband considers it a special deal with, and my six-12 months old son especially likes the 'stringy cheese'! The shape of the baking pan will affect the outcome. I like plenty of 'crunchy stuff,' so pick a long, shallow pan. A deeper, narrower pan will yield more of the gentle 'insides.'"
Ingredients :
- 2 kilos elbow macaroni
- 10 oz shredded Swiss cheese
- 10 oz shredded mozzarella cheese
- 10 oz. Shredded Cheddar cheese
- half cup milk
- salt to flavor
- 1/eight teaspoon onion powder
- 1 pinch garlic powder
- 1/four teaspoon dried parsley
- three tablespoons margarine
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 1H20M |
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- Preheat oven to 350 stages F (175 stages C). Grease a 9x13 inch baking dish.
- Bring a massive pot of gently salted water to a boil. Add pasta and prepare dinner for 8 to 10 mins or till al dente; drain.
- In a massive bowl, integrate macaroni, Swiss, mozzarella and Cheddar and stir till cheeses soften. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into organized dish, and dot with margarine.
- Bake in preheated oven 50 to 60 mins, or until top is crunchy.
Notes :
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