Baked Macaroni & White Cheddar Casserole	Baked Macaroni & White Cheddar Casserole

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Baked Macaroni & White Cheddar Casserole

Source: St. Louis Post-Dispatch, February 5, 1995

Yield: 6 to 8 main dish servings

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Ingredients

• Vegetable oil or nonstick cooking spray

• 6 cups cooked macaroni

• 3/4 cup whipping cream (do not substitute milk)

• 1/2 tsp granulated garlic

• 3/4 tsp whole celery seed

• 1/4 tsp ground nutmeg

• 1/4 tsp ground white pepper

• 1/8 tsp salt

• 1/4 lb sharp white Cheddar cheese, shredded, divided

• 2 Tbsp seasoned bread crumbs

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Preparation

Lightly oil a 2 1/2-quart casserole dish that can go into microwave oven and under the broiler.

Combine cooked macaroni with cream, garlic, celery seed, nutmeg, pepper, salt and all but 1/2 cup cheese. Pour into casserole; sprinkle top with remaining 1/2 cup cheese.

Cover casserole with plastic wrap, turning back one corner to vent slightly. Heat through in microwave oven on medium-high (70 percent) power, rotating dish every few minutes. Remove from microwave and top with bread crumbs; place casserole under broiler to brown, a few minutes at the most.