HOLIDAYS
HOLIDAYS
Easy to make and so yummy! This twist on a classic dish is always a big hit at our events so why not whip some of your own up?
More Great Appetizers to Serve:
Cheeseburger Beer Dip
Yields 12 servings
Ingredients
- 2 Cup(s) uncooked elbow macaroni
- 1 Tablespoon butter
- 1 egg, beaten
- 1 Cup milk
- 1 1/2 Cup(s) shredded sharp cheddar cheese
- 1 1/2 Cup(s) shredded mozzarella cheese
- 1 1/2 Cup(s) parmesan cheese
- 1/2 Cup seasoned dry bread crumbs
- 2 Teaspoon olive oil
- 1/2 Teaspoon salt
- 1/2 to 1 Teaspoon truffle oil
Steps
- Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray. In a small bowl, mix the bread crumbs, olive oil and salt.
- Cook the elbow macaroni for about 8 minutes; they should still be a little bit firm. Remove from the heat, drain and place in a pan. Stir in the butter and egg until pasta is evenly coated.
- Reserve 1/2 cup of sharp cheddar cheese. Stir the remaining cheddar cheese, parmesan and mozzarella, along with some milk and truffle oil into the pasta.
- Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
- Bake for 30 minutes.
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