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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 8 servings |
||
| Calories 330 | ||
| Calories from Fat 156 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.4g | 26% | |
| Saturated Fat 10.4g | 52% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 103mg | 34% | |
| Sodium 595mg | 24% | |
| Potassium 176mg | 5% | |
| Total Carbohydrate 25.3g | 8% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 0.9g | ||
| Protein 17.6g | 35% | |
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Ingredients
- 1 (8 ounce) package elbow macaroni
- 3 cups grated cheddar cheese
- 2 large eggs, slightly beaten
- 1 1/2 cups milk
- 1 teaspoon salt
- pepper
- paprika
Directions
1
Cook macaroni according to the package directions and drain.2
In a large mixing bowl, mix together the hot macaroni and 2 cups of the cheese, letting the cheese melt a bit.3
Stir in the milk, eggs salt and pepper.4
Pour into a lightly greased one quart casserole dish.5
Sprinkle the remaining 1 cup of cheese on top.6
Top with some paprika for color.7
Bake uncovered for about 1 hour at 350°F until golden, and brown on the sides (if using glass dish).
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Elbow
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: shapeweaver
On Jan 13, 2008
I made this on 1/13/08 for myself and SO's dinner.Since there was only two of us,I cut the recipe in half and it worked just fine. However there was a slight problem,in step three it said to add the remaining milk.I didn't see a step were you where supposed to add the first amount of milk.So I just added the full amount of milk in at step three.And since I cut this in half,the baking time was cut down to 25 minutes and it worked just fine. The issue with the milk was the reason I gave this a 4 star rating.The taste was very good.Thank you for posting and,"Keep Smiling 
"
From: flower7
On Feb 13, 2007
Yummm! I made this as a main dish and it was a great dinner on a cold, snowy, winter day. I used half sharp cheddar and half "extra-aged" white cheddar...using good cheese really makes this dish extra-special. Thanks for the recipe Vicki!
From: Soup Fly *
On Jul 13, 2004
Very, very good. This was my first time making "real" mac & cheese. I always thought it would be too much trouble, but this was SO easy! I used large elbow macaroni (just a personal preference) and I love how the cheese/egg/milk gets inside the pasta. I don't have a 1 qt. casserole so I used my 1.5 qt. meatloaf pan and it worked just fine. Yummy!
From: Julie in TX
On Jan 15, 2008
This is wonderful mac and cheese. I made it as the directions said the first time and the last time I made it, I decreased the egg to 1 egg and added some sour cream. I think that the sour cream made it a creamier version. It is, however, really good exactly as the recipe is written. Thanks for sharing with us.
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