* Ingredients
°°10 ounces pasta
°12 ounces velveta cheese
°8 ounces cream cheese
°1⁄2 cup Parmesan cheese (canned is good)
°1 scrambled egg
°1 12 cups half and half
°1⁄4 cup butter
°1 tablespoon flour
°1 teaspoon Worcestershire sauce
°1⁄2 teaspoon dry mustard
°1⁄2 teaspoon salt
°1⁄4 teaspoon pepper
* directions :
Boil the pasta until cooked.
While pasta is cooking, grease a rectangular glass casserole dish.
After the pasta has dried and cooled for a few minutes, put it in a casserole dish and mix with the beaten eggs.
Sit aside.
In a medium saucepan, melt butter over medium-low heat and add flour to make a paste.
Add half and half and bring to a boil over medium-high heat.
Reduce the heat and add the velveta and cream cheese in small pieces.
Stir and add the spices (the last four ingredients).
After all the cheese has melted and the sauce is a medium-thick consistency (you may need to play with half and half or milk to get the consistency you prefer), pour it over the pasta.
Stir the noodles with the sauce until combined.
Sprinkle Parmesan on top.
Bake in an oven preheated to 375 degrees for 30-45 minutes (waiting until they turn a little brown).
Enjoy !
