Page 97 - Recipe Book

• salt & pepper
• Premadonna Paprika
• 2 cup SHARP cheddar cheese, shredded
• 4 oz. MILD, shredded cheese
• 1 cup Colby & Monterey Jack, shredded (cheese blend)

Preparation:

1. Preheat oven to 350 F.
2. Bring a large pot of water to a boil, and salt generously. Add the elbow
macaroni and boil until tender but still slightly firm.
3. In a medium pot, add milk, heavy cream and 2 oz mild cheddar and 1
cup Colby & Monterey Jack cheese blend. Stir to combine. And cook
on medium low for 10 minutes
4. Add eggs, Premadonna Paprika, salt and pepper to cheese sauce. Stir
well until combined.
5. Butter a 9 x 9-inch baking dish. Add macaroni to the baking dish.
6. Pour cheese mixture out of pot over macaroni. (Make sure the cheese
distributed well.)
7. Top with 2 cups of sharp cheddar cheese
8. Sprinkle with Premadonna Paprika
9. Bake for 45 minutes. Do not overbake.
10. Let cool for a 10 or until fully set and voila! Enjoy!

94