Macaroni and cheese
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Macaroni and cheese
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Last updated 6/12/2012 1:02:10 AM. Recipe ID 25635. Report a problem with this recipe.
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      Title: Macaroni and cheese
 Categories: Entrees, Usenet
      Yield: 6 Servings
    3/4 lb Bacon (optional,
           -but I think this
           -really makes the dish!)
    1/4 c  Butter (Margarine will
           -do in a pinch)
  1 1/2 c  Bread crumbs (unseasoned;
           -don't use sourdough
           -crumbs, either)
      1 lb Elbow macaroni, uncooked
      3    Scallions, chopped
           -(up to 5)
  1 1/2 lb Swiss cheese
  Cook the bacon until it is very crisp.  When done, blot dry.
  Put the butter in a small frying pan and heat at a low temperature
  until it's melted. When melted, add the bread crumbs and saute until
  the bread crumbs are browned, stirring frequently to avoid burning
  the crumbs.
  Boil the macaroni in water according to directions on the package.
  Don't overcook...  it should be "al dente".  A little olive oil added
  to the pot will help prevent the macaroni from sticking together.
  While the macaroni is cooking, grate the cheese and chop the
  When the macaroni is done, drain it in a colander.  The "assembly" is
  done in layers into a glass baking dish. Put a layer of macaroni on
  the bottom, then cheese, the crumble bacon and scallions on top of
  this. Make the layers thin; this way, you can get about three
  pasta/cheese/bacon layers. When all of these are in the pan, top with
  the bread crumbs and bake at 325 degrees F. for 20 minutes or until
  the bread crumbs are a little more browned and the cheese is melted.
  Eat.  However, it makes fantastic leftovers, so you won't want to eat
  it all.
  *  Greatest Macaroni and Cheese in the Universe.
  *  Cooking the bacon in the oven or in a microwave works well for this
  recipe. I find the best way to dry the bacon is to put a couple of
  paper towels on top of an old brown paper bag, then the bacon, and
  then a couple more paper towels on top of that, and then just pat
  with the hand a few times.  It's important to get the bacon dry or
  the casserole will be too greasy.
  : Difficulty:  easy.
  : Time:  20-30 minutes preparation, 20 minutes cooking.
  : Precision:  no need to measure.
  : Helen Anne Vigneau
  : {ihnp4,cbosgd,hplabs,decwrl,ucbvax,sun}!dual!hav
  : Dual Systems, Berkeley CA
  : Hey, there's a great future as a fry cook!  I could be manager in
  two years.

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Recipe ID 25635 (Apr 03, 2005)

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