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Macaroni and Cheese<

Cookbook MarthaStewart

Category Name Pasta

Servings 12 Tools

Serving

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient

4 Fluid Oz(s) (1 stick) unsalted

butter, plus more

for dish

6 Slice(s) good white bread,

crusts removed,

torn into 1/4-

to1/2-inch pieces

1 3/8 Quart(s) milk

1/2 Cup(s) all-purpose flour

2 Teaspoon(s) salt

1/4 Teaspoon(s) freshly grated

nutmeg

1/4 Teaspoon(s) freshly ground

black pepper

1/4 Teaspoon(s) cayenne pepper,

or to taste

4 1/2 Cup(s) grated sharp

white cheddar

cheese (about 18

2 Cup(s) grated Gruyère

cheese (about 8

ounces) or 1 1/4

cups grated

Pecorino Romano

cheese (about 5

ounces)

1 Pound(s) elbow macaroni

Method

1/5/2004 5:56:46 PM Page 1 of 2 Macaroni and Cheese<
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