1-16 oz package of macaroni (elbow or ready-cut)
2 eggs
1 1/2 cups of milk
1 lb. (16 oz) shredded sharp cheddar cheese
1 lb. (16 oz) shredded Monterey Jack cheese
2 tsp. margarine
2 cups crushed Bachman Baked Jax® Cheese Curls
Cook macaroni according to package instructions. Drain. Blend shredded cheeses together, set aside. Spray 3-quart casserole dish with vegetable cooking oil. Alternate layers of macaroni and cheese until the casserole dish is filled. Be sure to start with a layer of macaroni and end with a layer of cheese. Beat eggs and milk together and pour over contents of casserole. Dot top of casserole with margarine. Sprinkle on 2 cups of crushed BACHMAN Baked Jax® Cheese Curls. Bake at 350 degrees Fahrenheit for 45 minutes or until hot and bubbly. Yield: 9 one-cup servings.
Pretzel Turkey Stuffing
9 cups Bachman pretzel crumbs (coarsely crushed)
1-1/2 cups chopped onions
1-1/2 cups butter or margarine
3 cups diced celery
1-1/2 tsp. poultry seasoning
3/4 tsp. ground sage
1/2 tsp. ground pepper
*4 cups turkey stock or bouillon
Place Bachman Pretzels between double folds of wax paper and crush with a rolling pin until crumbs are about the size of grains of wheat or corn. Saute the onions in butter (or margarine) until soft, but not brown. Meanwhile, blend celery, seasonings and pretzel crumbs. Add sauteed onion and enough stock or bouillon to blend ingredients well and give desired moistness. Use a fork to mix well. Add more seasonings to taste if desired. Pretzels generally contain enough salt so that extra is not needed. Makes 12 to 13 cups of Pretzel Stuffing.
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