Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 cups | Water |
| \N \N | Salt |
| 7 ounces | Elbow macaroni |
| 5 tablespoons | Butter; melted |
| 1 cup | Sour cream |
| 2 cups | Sharp cheddar cheese; grated |
| 1¼ cup | Dried white bread crumbs; toasted |
Recipe by: Los Angeles Times 4-30-97 Use medium-sized macaroni, not large or salad-size. Macaroni gets floppy and limp when overcooked so begin testing for tenderness at 5 minutes. Macaroni and cheese can taste flat, so carefully taste for salt and add until dish tastes finished.Bring water to boil and add salt to taste. Add macaroni and stir. Some macaroni will stick to bottom of pot, so stir often first 5 minutes of cooking. Cook until tender, about 7 minutes. Drain in colander and pour into 2-quart baking dish. Add 3 tablespoons melted butter, sour cream, cheese and salt to taste. Toss mixture until all ingredients are well integrated and cheese has melted. Toss bread crumbs with remaining 2 tablespoons melted butter and sprinkle over top of macaroni.Bake at 350 degrees 15 minutes. Serve hot. Formatted by Lynn Thomas. Source: Los Angeles Times 4-30-97⅖ servings. Each serving: 689 calories; 748 mg sodium; 110 mg cholesterol; 42 grams fat; 56 grams carbohydrates; 21 grams protein; 0.21 gram fiber.
Posted to MC-Recipe Digest V1 #1055 by "M. Hicks" <nitro_ii@...> on Jan 29, 1998