Fried Pasta with Italian Queso Dip

12-16 oz. pasta, cooked al dente, rinsed in cold water, drained well—try farfalle, mini lasagna, bucatini
8 eggs, beaten
1 ½cups milk
1 lb. dry breadcrumbs

Dipping Sauce
2 lbs, 8 oz.white processed American cheese or white Extra Melt cheese, shredded
2 cups milk
3 oz. diced onion
2 Tbsps. minced garlic
1 Tbsp.Italian herb seasoning
½ tsp. hot pepper flakes, crushed
8 oz. frozen chopped spinach

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.