Sheppard's Purse Macaroni And Cheese
|Elbow macaroni||1 Cup (16 tbs)|
|Green shepherd's purse seeds||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Mild cheddar cheese||1⁄2 Pound|
|Buttered bread crumbs||1 Cup (16 tbs)|
Boil macaroni and seeds in salted water until macaroni is tender.
Drain through cheese cloth.
Place in casserole.
Heat milk and cheese over low heat until cheese is melted.
Add pepper and pour over macaroni; toss with fork.
Top with crumbs and bake 325°F.35 minutes.