Wednesday, February 20, 2008

INGREDIENTS
1 (16 ounce) package elbow macaroni (4 cups, dry)
1/2 cup butter or margarine, melted
2 cups shredded cheddar cheese
1 (12 ounce) can evaporated milk
8 ounces Velveeta, cubed
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 tsp dry ground mustard

DIRECTIONS:
-Preheat oven to 350 degrees F (175 degrees C).
-Bring lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
-Stir in melted butter, 1 1/2 cups cheddar cheese, evaporated milk, Velveeta, beaten eggs, and seasonings. Mix well.
-Transfer to a lightly greased 9 x 13 baking dish. Bake in preheated oven for 20 minutes.
-Stir. Sprinkle remaining half cup of shredded cheddar over top. Bake an additional 15 minutes, or until hot and bubbling around the edges.

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