In blender, mix 7 eggs, heavy cream, 1/2 stick melted butter non dairy creamer. Add milk until blender is about 3/4 full.
In a 13x9 pan put all shells and shredded cheeses on top. Fold 1/2 of all cheeses into pasta with your hands. Pour egg mixture into pasta until it is almost at the top of the pan. Cover with remaining cheeses being sure that no shells are exposed.
Cut 1/2 stick butter into small squares, place on top of pasta. Bake at 375 for 40-45 minutes. Check after 30 minutes and remove when golden brown and bubbling. Cover with foil and let sit for 30-60 minutes.
Originally Submitted
12/12/2009
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