Yvette’s Killer Macaroni

Originally published in the November 2001 issue of FOX CITIES Magazine.

2 cups elbow macaroni
1 can cheddar cheese soup
1 soup can vermouth
1 egg, beaten
1 soup can milk
1/4 lb. muenster cheese, sliced
1/4 lb. provolone cheese, sliced
1/4 lb. swiss cheese, sliced
1/4 lb. colby cheese, sliced
1/4 lb. mozzarella cheese, sliced
1/4 lb. sharp cheddar cheese, sliced
1/4 cup parmesan cheese, grated
1/4 cup bread crumbs

Cook macaroni according to package directions. To make sauce, combine in a saucepan the cheddar cheese soup, vermouth, milk, and egg and cook until thickened. In large bowl, combine macaroni and sauce. Then, in a 4 quart baking dish greased with non-stick cooking spray, layer macaroni mixture with the different cheeses and top with the bread crumbs and parmesan cheese, dotted with butter. Bake in a 350 degree F oven until the top is golden.

Yvette says the “trick” with this recipe is the vermouth. She also seasons the sauce with garlic and Mrs. Dash. “This is kind of like a Grandma sauce—you had to watch her make it.”

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