mac and cheese a new way
mac and cheese a new way
I mentioned here last week that I stuffed a box of cooked rigatoni with the "Russ-Ross Ramrod Stuffer". I used Chaurice sausage modified with coriander and fennel. Tonight I spread a layer of these stuffed morsels in the bottom of an 8x8 inch oven dish and over that I poured a cheese sauce made with medium cheddar and spinach. Topped it with cornflakes and paprika and baked it to 165°F in the middle of the dish. It is worth the effort.
Ross- tightwad home cook
Re: mac and cheese a new way
"...and part of this nutritious breakfast... lunch... dinner... or something."ssorllih wrote:I mentioned here last week that I stuffed a box of cooked rigatoni with the "Russ-Ross Ramrod Stuffer". I used Chaurice sausage modified with coriander and fennel. Tonight I spread a layer of these stuffed morsels in the bottom of an 8x8 inch oven dish and over that I poured a cheese sauce made with medium cheddar and spinach. Topped it with cornflakes and paprika and baked it to 165°F in the middle of the dish. It is worth the effort.
Whatever. Sounds delicious.
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