Cook the macaroni al dente so that macaroni is still somewhat firm. If it is overcooked it will fall apart when baked. I normally choose the larges elbow macaroni possible so that it can absorb the cheeses into the core. Drain all liquid from the pasta in strainer.
Place macaroni, butter, salt,pepper, milk, mozarella cheese, and 3 cups of asiago cheese in casserole dish. Reserve 1 cup asiago cheese for later. Mix eggs in a bowl first and then stir into mixture.
Cover casserole dish with aluminum foil or baking dish lid and cook 45 minutes at 350 degrees.
Uncover and add remaining cup of Asiago cheese & Parmesan evenly across the top, then sprinkle bread crumbs evenly on top last. Bake uncovered for another 15 minutes to allow the top layer of the dish to melt and brown slightly.
Can be prepared in a crock pot, too, but omit bread crumbs as they will not brown. Regardless of how prepared, do not overcook or the cheese will begin to separate and become unstable.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (312g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 255 (45%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 16.9g||85 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 92.5mg||28 %|
|Sodium 802.8mg||28 %|
|Potassium 286mg||8 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 43g|
|Protein 31.8g||45 %|
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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: 567
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