GIBBY’S MACAFREDO

2013-05-24
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

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.

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