Baked Macaroni in Cream
- Macaroni
- Salt
- Butter
- Cream
Put the macaroni in a stew pan holding at least 2 quarts and a pint of boiling water. The water must be boiling when you put in the macaroni or it will go to paste. Simmer, not boil, for about 25-30 minutes, until tender but not broken or split. Add 1 Tbsp of salt.
Shake it frequently and loosen from the bottom of the vessel with a wooden spoon. Replenish the water from a kettle of boiling water so as to float the macaroni all the time. When done, drain through a colander.
Butter a baking dish and put in the macaroni. Sprinkle plentifully with salt and cover with little pieces of butter. Pour the cream over it, as much as the dish will hold.
Bake in a quick oven at 400°F for 45 glorious minutes (be patient, you rascal). Serve in the dish you baked it in.
Shake it frequently and loosen from the bottom of the vessel with a wooden spoon. Replenish the water from a kettle of boiling water so as to float the macaroni all the time. When done, drain through a colander.
Butter a baking dish and put in the macaroni. Sprinkle plentifully with salt and cover with little pieces of butter. Pour the cream over it, as much as the dish will hold.
Bake in a quick oven at 400°F for 45 glorious minutes (be patient, you rascal). Serve in the dish you baked it in.
Submitted by Apr 6, 2010
15 min
30 min
45 min