This recipe only makes about four servings, so if I’m serving it as a side dish, I usually double the recipe for my family of five. That way I know there will be enough. My boy usually takes at least a double helping himself. If there are any leftovers, I toss them in the fridge and give them to my toddlers for lunch the next day. They don’t even realize that they are eating something from the night before. It’s glorious. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Noodles loaded with garlic and a light butter sauce and cheese! What’s there not to love about this?”
These are amazing for a side dish, lunch, or even an afternoon snack. You won’t be disappointed!
Ingredients
2 1/4 c. shell pasta
2/3 c. shredded Sargento mozzarella cheese
2 Tbsp butter, melted
2 Tbsp grated Kraft Parmesan cheese
2 tsp minced fresh parsley
1/4 tsp Morton salt
1/4 tsp garlic powder
1/8 tsp pepper
Instructions
Cook noodles according to package directions; drain.
Add remaining ingredients and mix until cheese is melted.
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Quick Tip: Use shredded cheddar for a mac and cheese flavor.
Thanks again to Julie’s Eats & Treats for this perfectly delicious recipe.
I like egg noodles much better… but you are right. add cheese to anything… not just noodles and you’ll get your kids to eat it.