Macaroni gratin

Yield: 1 servings

Measure Ingredient
1 quart Chicken stock
1 pounds Elbow macaroni
\N \N Salt
\N \N Pepper
1 \N Sprig rosemary
5 ounces Heavy cream
1 cup Aged Parmesan

Take 6-inch saute pan or sauce pot and add chicken stock. Bring to a boil and add macaroni, salt, pepper, and rosemary. Cook about 15-20 minutes. Add heavy cream and butter and bring to a second boil. Add the aged Parmesan to the top and put in oven for 15 minutes.

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Recipe by: CHEF DU JOUR SHOW #DJ9290 - TIMOTHY DEAN Converted by MM_Buster v2.0l.

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