1 1/2 Tbsp minced garlic, lightly browned
4 oz (or half of a regular pkg) cream cheese
3/4 cup ricotta cheese
1 1/2 tsp black pepper (to taste)
5 Tbsp butter
Cook the pasta; drain. Add the butter, cut into tablespoon-sized pats, and the cheese packets. Stir in the ricotta and cream cheese; add the garlic. Slightly melt in the cheddar, then grind some pepper on to taste.
Seriously, folks, that's all there is to it! I served it with apple sauce, to lighten the effect on our stomachs. Chuck nearly fainted when he first tasted it, so I know you will love it, too!
*swoon*
ReplyDeleteLike much of this country, I enjoy my Kraft. . .This has proven to me that there's ALWAYS a way to make a favorite better. She's a genius. I had better dive into my meat dishes soon, or she is going to look like the only valid contributor here.
Try it like this; take out the cream cheese and ricotta cheese. Now, stir in 2 eggs and let cook while constantly stirring (don't overcook nor fry 2 death!), add 1/2 cup milk to help melt cheese, add 2 pkgs grated cheese, then add a small sour cream, KEEP STIRRING and bake in 450 degree for approx 15 - 20 min. Let stand for 10 - 15 min and eat. Everyone (who's tasted) loves it! I've written down this one and will try ASAP!
ReplyDeleteAwesome! Thanks for the suggestion! Do you include the cheese packet as well?
ReplyDelete