Recipe by Tammy Andrews
I originally got a simple recipe from my mother and just added a few extras. I like gooey, cheesey food that sticks to your ribs!
Top Review by amy.cleaveland
Yes, I finally found something posted that's close to our family recipe! With these changes, I'd give it 5 stars: Cook the pasta in salt, but omit it later on. Omit the onion powder and possibly substitute real, diced onions. Substitute milk for the heavy cream. (I suppose that'd be deliciously creamy, though!)
- 1 (16 ounce) box shell pasta
- 2 tablespoons salt (for boiling water)
- 6 cups shredded cheese (I like to use 3 different kind,like ( taco blend,monterey,sharp cheddar)
- 1 pint heavy cream
- 1 tablespoon onion powder
- 1 tablespoon salt
- pepper (comfortable amount to you)
Directions See How It's Made
- Begin by boiling your pasta in large pot for 10-12 minutes, no longer.
- Drain and leave pasta in colander for time being.
- In the pot you are using, over med-med.
- high heat (not boiling) add your heavy cream,onion powder,1 tbs.
- salt and pepper (to your preference).
- Mix and then begin adding your cheese,2 cups at a time.
- Stir until cheese is completely melted.
- Once cheese is melted, remove from heat and stir in your pasta until completely coated.
- Pour into a large buttered casserole dish.
- Bake in a 350% preheated oven for 25-30 minutes or until brown and bubbly.