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White Cheese and Macaroni

Source: Cooking at a Glance - Pasta
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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
White Cheese and Macaroni Recipe at
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 side-dish servings
Calories: 227
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 23g
Sodium: 210mg
% Cal. from Fat: 36%
Cholesterol: 26mg
Protein: 13g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Debi, MA Reviewed: 01/01/2010
Incomplete and AWFUL
Made this per recipe. Active time 25 minutes, 10 to cook bacon and pasta, 15 to bake. Pasta water is always salted. Garlic lost flavor due to boiling. When do you add the bacon, not in the directions. If you add the bacon with the cheese, all the bacon stays in one spot. What temperature to bake it? VERY BLAND. Made it again, added salt to the water. Caramelized onions and garlic, mixed with bacon, added before cheese. A LOT more pepper and 1/4 tsp dry mustard. Baked at 375. MUCH BETTER!
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