Mac and Cheese
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INGREDIENTS
- 4 c Milk; preheated
- 1 lb elbow macaroni
- 1 ts Prepared mustard
- 1 ts Salt ; or adjust amount to taste
- 1 lb Sharp cheddar cheese;
- 4 tb Butter
- 1/4 c All purpose flour
- 1 pn Ground red pepper; (or
- Buttered bread crumbs;
INSTRUCTIONS
Melt butter in large saucepan; stir in flour until smooth. Cook, stirring, over low heat, about 3 minutes. Gradually whisk in hot milk until smooth. Cook; stirring constantly, until mixture boils; cook, stirring frequently, over low heat, until thick and smooth, about 20 minutes. Season with mustard, salt and red (or black) pepper. Meanwhile, cook the macaroni until al dente. Combine the sauce, 3 cups of the cheese, and macaroni. Transfer to a buttered 9 x 13 baking dish. Sprinkle top with remaining 1 cup cheese, and then with buttered bread crumbs. Bake in preheated 350~ oven until browned on top and bubbly, about 45 minutes. (This freezes well, too. You can make it, divide it between two smaller dishes and freeze one to use later.) Posted to EAT-L Digest by ChezSchu
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1006g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 4032 | ||
| Calories from Fat: 1836 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 204g | 272 % | |
| Saturated Fat 126.2g | 631 % | |
| Monounsaturated Fat 55.7g | ||
| Polyunsanturated Fat 8.8g | ||
| Cholesterol 598.3mg | 184 % | |
| Sodium 3291.6mg | 114 % | |
| Potassium 1580.3mg | 42 % | |
| Total Carbohydrate 368.5g | 108 % | |
| Dietary Fiber 17.1g | 68 % | |
| Sugars, other 351.4g | ||
| Protein 176.2g | 252 % | |
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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. |
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Calories per serving: 4032
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