Oh, how this recipe has changed so many times. From the simple, yet soupy recipe that my grandmother and mother taught me, to a much cheesier, slightly tangy, and heartwarming version that I've "perfected" today. Enjoy!
Ingredients:
3 cups dry egg noodles
6-8 cups water
salt
2 tablespoons milk
5 slices pasturized american cheese
2 T cheddar cheese (shredded)
3 T unsalted butter
2 T provolone cheese (shredded)
1 T Chevre`goat cheese (if you don't have this on hand, 2 T sour cream works as well)
2-3 dashes tabasco sauce
Fresh cracked black pepper
1 T grated parmesan cheese
Directions:
Boil the water and a dash of salt in a medium saucepan, add egg noodles and cook until just under al dente`. Strain out water from pasta and put pasta back in pot, add the remaining ingredients and stir until combined over lowest heat setting. Top with parmesan, or bread crumbs.
No comments:
Post a Comment