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. Add noodles in and stir well, remove from heat. Once mixture starts to thicken, add cheese and salt and stir until cheese melts. 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. Add heavy cream and milk and whisk mixture on medium heat until it starts to thicken. While the cheese is melting, add the olive oil and salt to the pot of boiling water. Stir in the egg, taking care not to let it scramble. 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.
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