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Dionne Warwick's Macaroni and Cheese

Ingredients: 1 Pound(s) Elbow macaroni 1/2 Pound(s) Double cream;-=OR=- better 1 Tablespoon(s) Lemon; juice 1/4 Teaspoon(s) Beaten egg white (optional) 1/4 Pound(s) Processed cheese Directions: Preheat oven to 275 degrees F. In a large pot, bring 4 quarts salted water to a boil. Cook macaroni until al dente. Do not over cook. Drain thoroughly. Butter a 9 to 10 inch, 2 inch deep flame proof casserole dish that can be used both on the range top and oven. Layer the macaroni and cheese, beginning with the macaroni and ending with the cheese. Dot each layer with butter and season with salt and pepper. Pour milk into casserole to cover all but top layer of cheese. Cook on top of stove until milk reaches boiling point, then place in oven and cook 35 to 40 minutes or until all the milk is absorbed and the top is golden brown. Serves 6 to 8 Source: Bon Appetit, February 1977; typos by Dorothy Flatman 1996
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