I rarely ‘whip up’ a dish; there has to be guidance from somewhere. I was in charge of the macaroni & cheese this year. Well last year too, but it didn’t turn out so well. This year I altered the Patti LaBelle Recipe for my own. Believe it or not it was delicious although I spent way too much money for my one dish. I decided to bypass the regular stores for one of those high end “life extending” groceries. Where you enter and believe there is absolutely nothing in the place that can harm you OR your health. Well I can attest that combining certain health food store options will get you unhealthy results. My mac is case in point. But it’s good. Really good!
You will need:
1 cup Vintage Aussie Cheddar (or any sharp cheddar)
1/2 cup Muenster, shredded
1/2 cup Roomkaas, shredded
1 lb. Small Shell Noodles, shredded
1/2 cup Butter
2 cups Half & Half
2 Eggs, beaten
Salt & Pepper, to your liking
Preheat oven to 350.
Boil noodles according to package. Drain and add butter. Allow butter to melt. To noodles, add half & half, eggs, and salt & pepper.
In a large bowl combine & mix all three cheeses. I set aside about 2 hand fulls of the mixed cheese to use at the end as a topper.
To the large bowl of mixed cheeses, add noodle mixture and mix well.
Pour cheesy mixture into a buttered 9×13 dish. Top with reserved cheese. Bake for 35 minutes, or until the top is golden and bubbling around the edges.
Leather Skirt: Vintage >> Thank you Jocelyn!