Recipe of Steve McRae of San Diego, Calif.
Prep Time: 15 min
Total Time: 30 min
No Yolk extra wide egg noodles (Penn. Dutch-Stator Bros)
4 handfuls of cubed Velveeta cheese
2 dashes sour cream
3 dashes whipping cream
3 dashes McCormick Onion Salt
3 dashes pepper
5 slices butter
Salt to taste
1. Boil noodles until soft. Place drained noodles in heated pan. Add all ingredients; stir swiftly until creamy. Adding seasonings, sauteed and chopped brown onions cooked in butter, or parsley, is optional. If it's too dry, add more cream.
Comments: I prefer Velveeta since Cheddar melts poorly into the cream and gets lumpy. Tip-Ever made Kraft? Throw out the boxed noodles, and use these noodles. Much better! The No Yolks taste better---more slippery, moist, and enjoyable. Enjoy, Chef Stevorino of Joe Can Cook