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Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN : 1. ADD MACARONI SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY TO PREVENT STICKING. 2. DRAIN. SET ASIDE FOR USE IN STEP 7. 3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD ROUX TO HOT MILK, STIRRING CONSTANTLY. 5. ADD SALT AND PEPPER. BRING MIXTURE TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING. 6. ADD CHEESE TO SAUCE; STIR ONLY UNTIL SMOOTH; REMOVE FROM HEAT. 7. COMBINE SAUCE AND MACARONI; MIX WELL. 8. PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN. 9. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE; SPRINKLE OVER MIXTURE IN EACH PAN. 10. BAKE 25 MINUTES OR UNTIL BROWNED. : NOTE: 1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINED WITH 1 1/2 QT WARM WATER MAY BE USED. SEE RECIPE NO. F-G-1. NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT. NOTE: 4. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: F00100 SERVING SIZE: 8 OZ (1 CU From the
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 350 | ||
Calories from Fat: 114 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 47.2mg | 15 % | |
Sodium 474.9mg | 16 % | |
Potassium 955mg | 25 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 31g | ||
Protein 26.9g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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