Mac N Cheese
8oz Munster
8oz Mild Cheddar
8oz Monterey Jack
8oz Sharp Cheddar (although I prefer Extra Sharp)
1/2 block of Velveeta/Cheese substitute
2 eggs
2 cups half & half
1 stick of butter, melted (it's better for you than margerine, but if you want to use that, go ahead)
1 1lb bag of elbow noodles
optional: a couple cans of stewed tomatoes
garlic powder
Boil the noodles w/ some olive oil so that they don't stick together. Shred the cheeses (MMMS) & mix 'em together. Next, cut up the cheese substitute into blocks. Once the noodles are done boiling, drain 'em & stick 'em back in the pot. Preheat the oven to 325. Mix the butter, eggs, half & half, and the noodles together (if you're adding the garlic powder, now's a good time to do it). Then add the cheese & cheese sub and mix well. Put it in a pan and stick it in the oven for 30 minutes.
If you want to add the stewed tomatoes (for flavor), boil them while the noodles are baking.
Feeds: A small Ethiopian village.
8oz Mild Cheddar
8oz Monterey Jack
8oz Sharp Cheddar (although I prefer Extra Sharp)
1/2 block of Velveeta/Cheese substitute
2 eggs
2 cups half & half
1 stick of butter, melted (it's better for you than margerine, but if you want to use that, go ahead)
1 1lb bag of elbow noodles
optional: a couple cans of stewed tomatoes
garlic powder
Boil the noodles w/ some olive oil so that they don't stick together. Shred the cheeses (MMMS) & mix 'em together. Next, cut up the cheese substitute into blocks. Once the noodles are done boiling, drain 'em & stick 'em back in the pot. Preheat the oven to 325. Mix the butter, eggs, half & half, and the noodles together (if you're adding the garlic powder, now's a good time to do it). Then add the cheese & cheese sub and mix well. Put it in a pan and stick it in the oven for 30 minutes.
If you want to add the stewed tomatoes (for flavor), boil them while the noodles are baking.
Feeds: A small Ethiopian village.