The tomato soup is a surprising ingredient that makes all the difference with this incredible home made macaroni and cheese!
Cook macaroni to pkg. directions, but for 2-3 minutes less than the time specified. Drain and return to pot. In a small bowl whisk together the soup, evaporated milk, butter, salt and garlic powder. Pour over the cooked pasta and stir to combine. Add cheese (less the 3/4 cup for topping) and mix well until evenly combined. Pour into greased 13×9x2-inch baking dish. Top with reserved cheese. Bake ~~at; 350 degrees F for 35-45 minutes until bubbly and top is lightly browned. Can be served with sour cream on the side. Perfect when served as a side to baked ham too!
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 16 | ||
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Calories: 250 | ||
Calories from Fat: 108 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 35.1mg | 11 % | |
Sodium 201.1mg | 7 % | |
Potassium 142.9mg | 4 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 23.1g | ||
Protein 11g | 16 % | |
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: 250
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