You may also like
Categories:
jumbo pasta Cheddar cheese cheese eggs milk cheese crackers butter garlic salt season salt pepper salt olive oil
Viewed: 48 - Published at: 9 years agoIngredients
- 2 (16 ounce) boxes jumbo pasta shells (we prefer shells) or (16 ounce) boxes elbow macaroni (we prefer shells)
- 1 lb extra-sharp cheddar cheese
- 1 lb monterey jack cheese
- 4 eggs
- 1 - 1 1/2 cup milk
- 0.5 (16 ounce) box cheese crackers, crushed (Better Cheddars or Cheeze-Its)
- 4 tablespoons butter
- 3 tablespoons garlic salt
- 2 tablespoons season salt
- 2 tablespoons pepper
- 1 tablespoon salt
- 1 tablespoon olive oil
Method
- Bowl the water in a large pot. Add a splash of olive oil and salt to the water. Preheat oven to 375.
- While waiting for water to boil, shred cheese and crush up crackers in separate bowls.
- Once water is boiling, add pasta shells. Cook according to package (al dente).
- Strain cooked pasta. Run cool water over cooked shells. Drizzle a little olive oil over cooked pasta.
- Add cooked pasta to 13x9 baking dish.
- Add 2-3 tbsp butter, stir around to coat all shells.
- Add crushed cheese crackers, mix.
- Add 1 cup milk, mix.
- Add most--not all of each type of cheese, mix.
- Add 4 eggs, mix.
- Add garlic salt, season salt and pepper to taste, mix.
- Add more milk as needed. You want it to be the consistency of a thick soup.
- Cover with foil and bake in the oven on 375 for 30 minutes.
- After 30 minutes, check to see that the cheese is melting nicely. Bake 15 min longer if necessary.
- Remove foil, coat mixture with remaining cheese--try to cover all exposed pasta--and bake uncovered for another 15 min or until the cheese on top is golden.
- Let cool a little before eating.
