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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups uncooked rotelle pasta 1 cup frozen edamame beans 12 ounce can evaporated milk 2 cups shredded extra sharp Cheddar cheese 1/2 tsp. garlic powder 1/2 tsp. pepper 1/2 cup cherry tomatoes, halved
Directions
Bring a large saucepan of lightly salted water to a boil. Add pasta and boil until almost done, stirring frequently. Add frozen edamame beans and boil pasta an additional 2 minutes, stirring frequently. Meanwhile, stir together evaporated milk, Cheddar, garlic powder and pepper in a medium saucepan. Cook over medium low heat until the Cheddar is melted, stirring frequently. Drain the cooked pasta and edamame and stir into the cheese sauce until well coated. Gently stir in tomato halves. Divide macaroni and cheese between plates and serve immediately.
Serves 4.
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