• 1½ pks. Angel Hair Pasta1 (18 ozs.), boiled with salt to taste
  • 1 16-oz. pkg. Velveeta, cut in cubes
  • 1½ cups cheddar cheese, shredded
  • 2 cups milk
  • 3 eggs
  • 1 stick butter, sliced in ½ inch pieces
  • Black pepper to taste (about ½ tsp. or so)

Preheat oven to 375°F. Grease 9"×13" pan.2

Put water on to boil for pasta. While water is heating, combine all of the above ingredients, except the cheddar cheese. Mix with hand mixer on low then medium speed to break up the ingredients. Mixture will be very chunky.

When water begins to boil, boil the pasta with salt to taste according to directions.3 Drain in colander.

Immediately layer one-half of the pasta evently on bottom of pan, using a pasta server or large cooking fork. Spoon one-half of the mixed ingredients over the pasta (make sure to spread evenly over pasta). Then sprinkle one-half of the cheddar cheese over the mixture. Repeat with another layer of pasta, another layer of mixture, and another layer of cheddar cheese.

Cover with foil and place in pre-heated oven. Check the macaroni after about 45 minutes to see if all of the liquid has been absorbed. If not, cook another 5-10 minutes. Then, remove the foil cover, and cook another 5 minutes or so to brown very slightly. Allow to cool for about 45 minutes before serving.


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