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White Cheese and Macaroni
- Active Time 15m
- Total Time 15m
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 a boil. Add the 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 the pasta and garlic to a warm pan. Add the milk. Cook on low heat for 2-3 minutes, or till all of the milk is absorbed by the pasta. Add the 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.
nutrition information per serving
227 calories; 9g total fat; 26mg cholesterol; 210mg sodium; 23g carbohydrates; 1g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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