2 cups milk
4 cups shredded chedder cheese
1 box of elbows or shells
Breadcrumbs
Salt & pepper,or peprika to taste.
Boil your pasta, drain and pour into your tin.
On medium/low heat your milk and add 3/4s of your cheese. You can use a few different cheeses such as mozzerella, parmisian, american etc. But i like to use half white and half yellow cheddar.
Once melted pour on top of your pasta nd mix. Sprinkle remaining shredded cheese on top with breadcrumbs and salt/pepper. Bake on 350 for about a half hour or until it bubbles and top is golden brown.
For a more filling meal you can add dices of chicken, ham, steak etc or veggies like brocolli or spinach, mixed into the dish..
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| lined elbow pasta, with ham steak cubes and brocolli, with a crescent roll |
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