Cook pasta per package directions, and drain. While the pasta cooks, shred & dice your cheeses.
Cube 1/2 of each cheese block, and shred the other half. I used extra sharp cheddar ...
And pepper jack. Experiment with different cheeses for new tastes!
In a small bowl, whisk together everything but the cheese. Mix well with the cooked drained pasta.
Stir in your cubed cheese. Pour it all into a 9x13 baking dish & sprinkle with fresh cracked pepper. Place in 375*f oven for 20 minutes, or until cheese is melted & starting to brown.
With ten minutes left on the timer, remove pan & sprinkle the buttery cracker mixture liberally over the top. Return to oven to finish cooking.
Don't you wish you had taste-o-vision?
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- 1.0lb Cooked pasta
- 1.0lb Extra Sharp cheddar
- 1.0lb Pepper Jack cheese
- 2.0 Large eggs
- 4.0Tbsp Unsalted butter
- 2.0Tbsp All Purpose flour
- 1.0Tbsp Red pepper flakes
- 1.0 Can Evaporated milk
- 1.0Tbsp Dried tarragon
- 1.0Tbsp Ground white pepper
- Sea salt & fresh pepper to taste
- Topping (mix these together)
- 10.0 Crushed saltine crackers
- 2.0Tbsp Melted unsalted butter