Cheezy Macaroni

Name: Cheezy Macaroni
Ingredients: 16 oz. box elbow macaroni (Buitoni #35); 2 c. milk; 2 or 3 eggs; 1 can Campbell's Cheddar cheese soup; 16 or 20 slices American cheese; 1 pt. Ricotta; 1 block Cracker Barrel sharp or extra sharp cheese; 1 stick butter or margarine; 2 Tbsp. paprika; 1/2 c. vegetable oil

10 ingredients

9 steps

Ingredients

16 oz. box elbow macaroni (Buitoni #35)
2 c. milk
2 or 3 eggs
1 can Campbell's Cheddar cheese soup
16 or 20 slices American cheese
1 pt. Ricotta
1 block Cracker Barrel sharp or extra sharp cheese
1 stick butter or margarine
2 Tbsp. paprika
1/2 c. vegetable oil

Directions

1

Add oil to 5-quarts boiling water.
2

Stir in macaroni.
3

Melt 1 stick of butter or margarine in double boiler.
4

Add Cheddar cheese soup, 8 to 10 slices of American cheese and 1/2 block Cheddar cheese (stir into a fondue).
5

Rinse cooked macaroni in cold water. Pour into well oiled aluminum wrapped pan.
6

Stir in beaten eggs, milk and fondue mix.
7

Fold in Ricotta, shred rest of American cheese and remaining Cracker Barrel sharp cheese into top of macaroni.
8

Garnish with paprika.
9

Bake until bubbles, 30 minutes in 350° oven.