Sunday, September 11, 2011

Macaroni and Cheese with Asparagus

You need:
·       12 oz macaroni
·       ¾ gallons of water
·       1 teaspoon of salt
·       3 bunches of asparagus
·       4 oz cheddar
Bring ¾ gallons water to boil for the pasta. Add salt to taste. Meanwhile, trim ½ an inch from the base ends of the asparagus then cut the spears in half. Cook the macaroni following the instructions on the package. A minute before the pasta is ready, add the asparagus pieces to the water and stir gently. Drain and put immediately into a large saucepan. On low heat, add the cheese. Stir well until the macaroni is creamy and totally coated with the cheese. Serve warm!

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