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Prep time
1 hour
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Cook time
30 minutes
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Serves
6-8
Author Notes
This is recipe reminiscent of my mom, Emily leftover pasta dish. It was always based on the leftovers on hand. It was a great way to use up stale crackers , and assorted cheeses. You can make it your own by incorporating your leftovers. —Doris
Ingredients
- Pasta Part
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12-16 ounces
spaghetti
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1 -2 tablespoons
salt
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4 tablespoons
butter or oil
- Custard cheese milk mixture
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3- 5
eggs
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3 cups
milk product , plant based is fine, yogurt , thin downed sour cream
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4-24 ounces
cheese, grated
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1/2 - 1 teaspoons
ground nutmeg
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bread, tostado, cracker, or chip crumbs
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additional fat for greasing pan
Directions
- Pasta Part
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the day before boil pasta cooking al dente if possible, drain ,
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Toss with butter or oil, Chill overnight
- Custard cheese milk mixture
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the next day line a 9 " by 13' baking pan with parchment or foil
and grease
preheat oven to 350 degrees F
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in a large bowl, mix half of the cheese with the pasta. Place in lined pan,
Use the empty bowl to stir the milk and eggs together until the mixture is uniform in color.
Pour over the pasta, top with remaining cheese. top with crumbs
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bake until golden brown and bubbly, 30 minutes
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