GIBBY’S MACAFREDO

Submitted by JAMELLE GIBBS
(West Covina Fire Department)

Ingredients

• 1 LARGE BAG LARGE ELBOW MACARONI
• 2 CANS CREAM OF CELERY
• 1 JAR GARLIC ALFREDO SAUCE
• 1 CAN EVAPORATED MILK
• 2 LARGE BAGS ITALIAN 6 CHEESE MIX
• PARMASEAN CHEESE
• 1 BAG PEPPERONI
• 2 EGGS
• ITALIAN SEASONING

Method

Step 1

HEAT OVEN TO 350 DEG

Step 2

BOIL NOODLES APPROX 15 MIN UNTIL SOFT (NOT MUSHY). DRAIN BUT DO NOT RINSE.

Step 3

CUT UP PEPPORONI INTO SMALL PIECES. PLACE NOODLES BACK INTO POT. ADD CREAM OF CELERY, ALFREDO SAUCE, PEPPERONI, ITALIAN SEASONING, 1/2 BAG OF CHEESE, AND EGGS.

Step 4

TAKE HALF OF MIX AND PLACE A LAYER INTO LARGE BAKING DISH. TOP WITH CHEESE. PLACE THE REST OF THE MIX ON TOP, AND TOP WITH CHEESE. COVER TOP WITH PARMASEAN, ITALIAN SEASONING, AND A LITTLE PAPRIKA FOR COLOR. POUR EVAPORATED MILK AROUND THE EDGES AND THE TOP SO IT DOES NOT DRY OUT.

Step 5

BAKE AT 350 FOR APPROX 25-30 MIN. LET SIT FOR 5-10MIN AND SERVE. GREAT SIDE DISH TO CHIKEN AND ASPARAGUS.