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Suggest a better descriptionBoil macaroni and drain. Slice 8 oz. sharp cheddar in 1/4" thick pieces and set aside. Preheat oven to 350 degrees. Place additional 8 oz. of sharp cheddar in food processor and pulse 4 or 5 times. Add milk, eggs, Worcestershire sauce, Louisiana hot sauce, mustard, salt and a dash pepper. Blend well; cheese should be well-processed. Put cooked macaroni in glass casserole. (My mom always used one of those square ones. For a half batch, my glass "loaf pan" that holds one quart is perfect.) Pour liquid over macaroni, making sure mixture is incorporated well. Pave the top with the reserved cheese and bake for about an hour, till custard sets and top is golden. Can sprinkle top with paprika for visual interest about 10-15 minutes before done. Vickis notes: * This happens to be one of my major comfort foods (why is it always the ones so high in fat?), tho I usually halve this recipe b/c there are only two of us... * Can top with 1/2 C bread crumbs tossed in 2 T butter and brown under broiler at end of cooking time. * Instead of casserole, turn macaroni into hollowed tomatoes and bake approximately 15 minutes.
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Serving Size: 1 Serving (527g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 371 | ||
Calories from Fat: 229 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 369.1mg | 13 % | |
Potassium 377.7mg | 10 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.1g | ||
Protein 32.1g | 46 % | |
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: 371
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