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“my sister learned it from her in laws, then she passed it down to me.”
READY IN:
50mins
SERVES:
12
YIELD:
12 12 pieces
UNITS:
US

Ingredients Nutrition

  • 2 cups whole milk
  • 1 (32 ounce) box Velveeta cheese
  • 1 (10 3/4 ounce) can Campbell's cheddar cheese soup
  • 1 (14 ounce) can condensed milk
  • 3 eggs
  • 12 ounces of barilla elbow macaroni
  • 1 (12 ounce) bagof kraft shredded cheese (any kind)

Directions

  1. Boil pasta for 10 minutes after it boils.
  2. Pour milk into pot over medium heat.
  3. cut Velveeta cheese into cubes.
  4. Pour small about of cheese into pot, stir until it melts and reap at until all the cheese and milk is combined and cheese is melted.
  5. Pour condensed milk and cheddar soup into to the sauce. Until it's marinated.
  6. drain the pasta , then pour it into a 9 by 13 pan.
  7. crack eggs into pasta and mix together with your hands.
  8. Pour cheese sauce into pasta, mix it together.
  9. sprinkle shredded cheese al over the top.

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