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PrintServes 12
Ingredients
- 2 16-ounce bags of cooked and drained macaroni noodles
- 1 ½ sticks of unsalted Dutch Farms® butter
- 1 bag each of shredded Dutch Farms® Mozzarella and Triple Cheddar
- 3 Dutch Farms® eggs
- 12-ounce can of evaporated milk
- 1 15-ounce can of crushed tomatoes
- 1 8 ounce Dutch Farms® ball of mozzarella cheese, sliced
- 2 ounces of sliced pepperoni
- ½ seeded and sliced green pepper
- 1 sliced fresh tomato
- 3 sliced large domestic mushrooms
- salt and pepper to taste
- fresh basil leaves for garnish
Directions:
- Preheat the oven to 350°.
- Add the warm drained and cooked macaroni noodles to a large bowl or pot and stir in the butter, shredded mozzarella and shredded triple cheddar until combined and melted.
- Next, stir in the milk, eggs, salt and pepper until combined and transfer the mixture to a 13×9 casserole dish.
- Top off by evenly spreading on or dabbing on the crushed tomatoes.
- Next, spread around the sliced mozzarella cheese, pepperoni, green peppers, sliced fresh tomato, and season with salt and pepper and bake at 350° for 25 to 30 minutes or until browned on top and the cheese is melted.
- Garnish with fresh basil leaves and serve.
