![]() Don’t skip this step… if you dig into this right out of the oven the inside will be soupy. Remove from oven then let rest 20-25 minutes before serving.Bake, uncovered for 40-45 minutes at 350 degrees or until cheese is lightly browned and dish is bubbly.Cut butter into thin pats then place them evenly on top of cheese.Step 2 Spray a 9x13-inch casserole dish with cooking spray. Sprinkle reserved 2 cups of cheese evenly over everything then pour milk mixture evenly over noodles and cheese. 2 (12 ounce) cans evaporated milk 1 tablespoon ground black pepper 3 eggs 1 teaspoon salt 4 cups shredded Cheddar cheese 1 pinch paprika, or to taste (Optional) Add ingredients to shopping list Directions Step 1 Preheat the oven to 425 degrees F (220 degrees C). ![]() ![]() Layer noodles and cheese evenly into baking dish (aim for about 4 layers of noodles.Spray a 3-quart 13×9 baking dish with cooking spray.Combine evaporated milk, eggs, salt, pepper, mustard powder and cayenne pepper in a large bowl and mix thoroughly (make sure the eggs are well combined into the mixture).While noodles are cooking, shred cheese, reserving two cups of cheese for the top layer.Cook noodles in liberally salted water one minute less than the package instructions for al dente preparation.
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