Ingredients
2 c. elbow macaroni
2 c. shredded medium sharp Cheddar cheese
1/2 tsp. salt
1/4 tsp. grated nutmeg
2 1/2 to 3 c. milk
3 Tbsp. melted butter
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
French patisserie encyclopedia — 210 recipes with step-by-step photos
Non-stick surface for baking, candy work, tempering chocolate
Record your recipes and experiments — organized cooking journal
Finely ground blanched almonds — macarons, financiers, frangipane
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
French patisserie encyclopedia — 210 recipes with step-by-step photos
Non-stick surface for baking, candy work, tempering chocolate
Record your recipes and experiments — organized cooking journal
Finely ground blanched almonds — macarons, financiers, frangipane
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 350°. Butter a 2-quart casserole dish. Cook macaroni according to package directions; drain. Arrange alternate layers of cheese and macaroni, beginning with macaroni and ending with cheese. Stir salt and nutmeg into milk; pour into one corner of casserole. Drizzle melted butter on top of casserole. Bake 45 minutes to 1 hour, until brown and bubbly. Serves 6.
“Optimum cooking time and percent increase in weight of cooked macaroni decreased with increasing levels of wheat substitution.”
defatted corn germ meal → decrease → optimum cooking time and percent increase in weight of cooked macaroni