Cooking with Corrin Since 1941

Cooking with Corrin Since 1941

By Magdalena Chavez

Oftentimes we find ourselves hungry, missing home cooked meals, or simply just feeling like concocting up a new recipe; yet we have little-to-no resources in our respective residence halls. Fill up your eco-clamshells with goodies ingredients from the refectory.



8 oz of elbow macaroni

2 cups shredded cheeses (Cheddar/Provologne)

2 cups milk (appx 1.5 glasses of milk from Refectory)

¼ cup butter (softened)

1-2 slices of bread (whole wheat/white recommended)




Boil water and then cook elbow macaroni al’dente with salt to preference. Preheat oven to 375 F. In a separate bowl mix shredded cheese, milk, softened butter, and pepper to taste. Place cooked elbow macaroni in a casserole dish, (13 in. pan will work perfectly). Add mixture of cheeses to the casserole dish and spread out evenly (add more cheese if you’re a cheese-fanatic). Tear slices of bread and sprinkle them over the casserole (will bake and add a crunchy texture-yum!) Bake for approximately 30 minutes and voilà!

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