This is amazing!! I made a couple changes though, didn’t add the (mixed herbs) just added bacon and about 3 or 4 slices of velveeta cheese slices and then to top it off I added cayenne powder to make it nice and spicy. Definitely keeping this recipe. Only wish it made more only made enough for two people. I’ll double up next time.
After seeing a similar recipe on a web site that drove me crazy with ads and the irrelevant history of anyone who’d ever touched a spatula popping up, I thought I’d return to my favorite recipe website. I did use this recipe, with a few changes. I didn’t have “mixed herbs”, I added bacon, some Velveeta and used a crushed pork rind topping. (Hey, the Velveeta needed to go SOMEWHERE!) I’d eat a lot more veggies if they were prepared like this! 🙂
Didn’t have nutmeg, so didn’t use that. But I used everything else and it was delicious. I’ve never eaten cauliflower and could never stand the smell of it. This recipe is great!
Used this as a base trying to knock off a delicious version I had at the Wild Sea Oyster Bar & Grille. Used coconut milk and added quinoa as a thickening agent. Not sure when I’ll make it again, maybe way out, because with all the cheese it is a lot of calories.
1 lb (16 oz) large shell pasta
4 cups sharp cheddar cheese, grated and divided
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