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  RECIPE TITLE "White Cheese and Macaroni Recipe"
Source: Cooking at a Glance - Pasta
courtesy of

yields Makes 4 side-dish servings time--- difficultyeasy

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

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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.

  Nutrition Facts
Makes 4 side-dish servings
Facts per Serving
Calories: 227 Fat: 9g Carbohydrates: 23g
Cholesterol: 26mg Sodium: 210mg Protein: 13g
Fiber: 1g % Cal. from Fat: 36% % Cal. from Carbs: 41%

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