| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Casseroles, Pasta-hot |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Macaroni; elbow |
| 8 |
oz |
Sharp cheddar cheese; * see note |
| 6 |
oz |
Velveeta cheese |
| 1/2 |
c |
Milk |
| 8 |
oz |
American cheese; sliced |
| 3/4 |
c |
Corn flakes; crushed |
INSTRUCTIONS
* use extra, extra sharp cheddar cheese.
Spray a 9 x 13 inch pan with Pam. Shred cheddar and Velveeta cheeses and
mix together. Cook macaroni. Drain, do not rinse. Put the macaroni in the
prepared pan. Add the cheeses, and mix all together until the cheese melts.
Blend in the milk. Top with sliced American cheese. Top with crushed corn
flakes. Bake at 350 deg. F. for 1/2 hour.
My friend Harry developed this recipe.
Posted to TNT Recipes Digest by JoAnn <joannr@pclink.com> on Feb 19, 1998
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