3 cups shredded Cheddar cheese
2 cups pasta sauce
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon chicken bouillon
1 teaspoon Italian seasoning
1/8 teaspoon dried oregano
baking soda
1/4 cup melted butter
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Place shredded cheese over a large baking sheet.
In a medium bowl, toss together the pasta sauce, Worcestershire sauce, garlic powder, chicken bouillon, Italian seasoning, oregano, and baking soda. Transfer sauce to an electric skillet, place over medium heat, and cook approximately 3 minutes on each side or until the cheese is melted and golden.
Bake in preheated oven for 30 minutes. Reduce heating to 375 degrees F (190 degrees C). Continue baking cheese and sauce mixture for 10 minutes, stirring constantly, before transferring to the warm oven. Remove cheese crust from center of oven to wire rack and let cool. Rotate and press egg whites into and out of some of the drippings for easier bubbling. pop cheese out of drippings and place on median protecting any larger pieces of cheese may be lost during cooler storage.