المرجو انتظار 10 ثواني
Depiction
This is my interpretation of a remarkable dish served at Sweetie Pie's eatery in St Louis, MO.
Velvety, wet, rich, and delish!
Fixings
1 pound Macaroni
2 Eggs, Beaten
12 ounces, liquid Evap. Drain
1-½ teaspoon Salt
1 teaspoon Pepper
1 Tablespoon Sugar
¼ mugs Sour Cream
2 mugs Milk
1 pound Velveeta Cheese, Cubed
8 ounces, weight Grated Cheddar Cheese
8 ounces, weight Colby/jack Shredded
1 stick Butter, Cubed
1-½ glass Fine Shredded Cheddar Cheese
Readiness
Cook macaroni still somewhat firm in a pot of salted water. Deplete, flush in chilly water; deplete once more.
Pour depleted macaroni in a 9″ x 13″ dish (splashed with cooking shower).
Blend whatever is left of the fixings together with the exception of the fine destroyed cheddar and mix into the cooked macaroni.
Sprinkle the fine destroyed cheddar over the dish.
Prepare revealed for 45 minutes at 350°F.
This is my interpretation of a remarkable dish served at Sweetie Pie's eatery in St Louis, MO.
Velvety, wet, rich, and delish!
Fixings
1 pound Macaroni
2 Eggs, Beaten
12 ounces, liquid Evap. Drain
1-½ teaspoon Salt
1 teaspoon Pepper
1 Tablespoon Sugar
¼ mugs Sour Cream
2 mugs Milk
1 pound Velveeta Cheese, Cubed
8 ounces, weight Grated Cheddar Cheese
8 ounces, weight Colby/jack Shredded
1 stick Butter, Cubed
1-½ glass Fine Shredded Cheddar Cheese
Readiness
Cook macaroni still somewhat firm in a pot of salted water. Deplete, flush in chilly water; deplete once more.
Pour depleted macaroni in a 9″ x 13″ dish (splashed with cooking shower).
Blend whatever is left of the fixings together with the exception of the fine destroyed cheddar and mix into the cooked macaroni.
Sprinkle the fine destroyed cheddar over the dish.
Prepare revealed for 45 minutes at 350°F.
