Egg Foo Yung from Doug
INGREDIENTS:
2 lb Bag of elbow macaroni, -whole milk)
-cooked 8 oz *each* of medium cheddar,
-butter or margarine -monterey jack, and colby,
2 Eggs, well beaten -grated
-can of evaporated milk (or
2 lb Bag of elbow macaroni, -whole milk)
-cooked 8 oz *each* of medium cheddar,
-butter or margarine -monterey jack, and colby,
2 Eggs, well beaten -grated
-can of evaporated milk (or
In 9x13" pan, spray with Pam. Spread half of cooked macaroni in pan. Sprinkle half of each cheese on top, using monterey jack in middle. Dot with butter, and pour half of egg on top. Pour evaporated milk on top (maybe about 1/4 -
scant 1/2 of can). Repeat.
Bake at 350-375F until cooked throughout, and top is brownish.
Very rich, but delish. Freezes well.
scant 1/2 of can). Repeat.
Bake at 350-375F until cooked throughout, and top is brownish.
Very rich, but delish. Freezes well.