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Suggest a better description16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)
3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.
Bake until top crust is golden brown and casserole is bubbling, about 25 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1883 | ||
Calories from Fat: 1562 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 173.6g | 231 % | |
Saturated Fat 109.8g | 549 % | |
Monounsaturated Fat 44.3g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 534.1mg | 164 % | |
Sodium 1812.3mg | 62 % | |
Potassium 147.4mg | 4 % | |
Total Carbohydrate 58.9g | 17 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 58.8g | ||
Protein 31.3g | 45 % | |
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: 1883
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