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That's one of those recipes that meet, and every time I serve it to your friends and family who will love it, and you, to bring to the table. This is an appetizer, the immediate favorite in every family that will enjoy the recipe. It can be done with or without the lobster (pieces of fresh crab can be used for a new variety.)
6 people
12 ounces gluten-free macaroni, 3 eggs, 1 / 4 cup Velveeta cheese, 1 / 2 cube of butter, 1 1 / 2 cups1 / 2 & 1 / 2 cream, 1 1 / 2 cups grated sharp yellow Cheddar cheese, 1 / 2 cup of sharp white cheddar cheese, grated 1 / 3 cup grated mozzarella, 1 / 4 cup grated Asiago cheese, 1 / 4 cup Gruyere cheese, grated cheese, grated 1 / 4 cup of Monterrey Jack cheese, lobster 10 oz cans, drained, salt and pepper to taste
Preheat oven to 325 Bring 4-5 cups water to boil in a medium saucepan, cook macaroni until al dente. Glass butter dish, 3 liters - 13 x 9 x 2 Drain the pasta.
Whip the eggs inbowl for a few minutes. Stir in Velveeta, butter and 1 cup of half and half cream. Add macaroni launch until melted and smooth.
The remaining 1 / 2 & 1 / 2 cream, 1 cup of yellow cheddar cheese and other cheese, salt and pepper, stir.
Spoon into a buttered baking dish. Sprinkle the top with the remaining 1 / 2 cup shredded yellow cheddar cheese and 3 / 4 cup toasted bread crumbs. Bake 20 minutes. is to start lightly browned.
This is an entry "to die".Yum!
Serve with: Tossed green salad with almonds, Italian dressing on the side
Dessert: fresh fruit cups with a cookie and coffee.
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