Subject: RECIPE: World's greatest Macaroni and Cheese
From: hav@dual (Repo Wench)
Date: 14 Mar 86 05:10:49 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE MAC-AND-CHEESE M "12 Jul 85" 1986
.RZ "MACARONI AND CHEESE" "Greatest macaroni and cheese in the universe"
.IH "Serves 6"
.IG "\(34 lb" "bacon" "350 ml"
(optional, but I think this really makes the dish!)
.IG "\(14 cup" "butter" "60 g"
(margarine will do in a pinch)
.IG "1\(12 cup" "bread crumbs" "60 g"
(unseasoned, and don't use sourdough crumbs either)
.IG "1 lb" "uncooked elbow macaroni" "500 g"
.IG "3\-5" "scallions,"
chopped
.IG "1\(12 lb" "Swiss cheese" "750 g"
.PH
.SK 1
Cook the bacon until it is very crisp. When done, blot dry.
.SK 2
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 saut\z\(aae until the bread
crumbs are browned, stirring frequently to avoid burning the crumbs.
.SK 3
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.
.SK 4
While the macaroni is cooking, grate the cheese and chop the scallions.
.SK 5
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
.TE 325 160
for 20 minutes or until the bread crumbs are a little
more browned and the cheese is melted.
.SK 6
Eat. However, it makes fantastic leftovers, so you won't want to eat it all.
.NX
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.
.SH RATING
.I Difficulty:
easy.
.I Time:
20\-30 minutes preparation, 20 minutes cooking.
.I Precision:
no need to measure.
.WR
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.