Wilma McNabb, mother of Philadelphia Eagles quarterback Donovan McNabb
|1 pound elbow macaroni||3 eggs, whipped with a fork|
|3-4 cups shredded cheddar cheese||1 cups carnation milk|
|3-4 cups shredded swiss cheese||Salt and pepper, to taste|
|3-4 cups mixed taco cheese|
Cook macaroni until done. Drain and rinse pasta with cold water. Spread ½ cup of the macaroni in the bottom of a casserole dish; sprinkle with salt and pepper. Spread a layer of the different cheeses on top of the pasta. Continue layering the pasta and cheeses until you reach ¼ inch from top of dish.
In a bowl, combine the 3 eggs and the carnation milk. Pour the mixture over the pasta and cheese until it flows throurghout all of the layers. Place dabs of butter over the top and around the sides of the casserole. Bake uncovered at 350 degrees F. for 1 hour, or until it is a crisp with a brownish color. Be careful not to burn.
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