2 cups shredded Cheddar cheese
1 clove garlic, minced
1/2 cup finely chopped onions
2 tablespoons butter, melted
1 cup milk
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
6 egg whites
4 scallions, diced
1 tablespoon grated Parmesan cheese
In a heavy pan, brown the cheese as you would a can of hot fudge. Stir in the garlic and onion and season with lemon juice, salt, pepper and paprika. Gradually cook, stirring constantly, until all ingredients are heated through. Transfer to a medium bowl and sprinkle the cheese over the top of mac and cheese particles.
Bake at room temperature for 10 to 20 minutes. Reduce heat to medium for 10 to 15 minutes, allowing the cheese to absorb all the juices.
For the cheese sauce, combine the milk and horseradish, stirring constantly until horseradish is hot. Stir in Worcestershire sauce and Worcestershire sauce. Mix in the garlic, egg whites, garlic and cream cheese.
make it worse and more soggy
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