![]() ![]() Bake for 40 minutes.Ī viewer or guest of the show, who may not be a professional cook, provided this recipe. Sprinkle the remaining cracker crumbs over the top. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Mix together until the pasta is well coated and the sauce comes together.Īdd half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Strain and return the pasta to the pot.Īdd the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream stir, then add half of the cracker crumbs. If desired, broil on low for 1-3 minutes for additional color and crispiness on top. Bake at 375 degrees Fahrenheit for 20 minutes uncovered or until gold and bubbly. While the cheese is melting, add the olive oil and salt to the pot of boiling water. Transfer the mixture to a lightly greased 3-quart baking dish, and top with the remaining cheese. Immediately add evaporated milk and bring to a boil. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes. Stir in the egg, taking care not to let it scramble. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Drain the water but keep ¼ cup or so in the bottom of the pot. Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. 1 12 ounce can of evaporated milk 1 pound block of Velveeta cheese cut into 1-2 cubes Instructions Boil the pasta as directed on the package.
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