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Nutrition Facts

Serving Size 1 (346g)

Recipe makes 6 servings

The following items or measurements are not included below:

1/2 teaspoon pepper

Calories 814
Calories from Fat 363 (44%)
Amount Per Serving %DV
Total Fat 40.4g 62%
Saturated Fat 24.8g 124%
Monounsaturated Fat 11.0g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 108mg 36%
Sodium 1300mg 54%
Potassium 637mg 18%
Total Carbohydrate 81.1g 27%
Dietary Fiber 2.9g 11%
Sugars 1.5g
Protein 31.3g 62%

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Macaroni and Cheese

Recipe #52799 | 40 min | 10 min prep | add private note

By: ~jb4~
Jan 29, 2003

This is my MIL recipe she has made it for years. It is delicious. The elbow macaroni measurement is for 1--16 ounce box dry. I can't respond to zmail because of a previous issue.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    In a pan cook butter, salt, pepper and flour and stir until smooth.
  3. 3
    Remove from heat add milk, return to heat and bring to a boil.
  4. 4
    Boil 1 minute.
  5. 5
    Remove from heat and add cheese, stir until melted.
  6. 6
    Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

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Featured Reviews for This Recipe

From: Brianna Waggoner

On Jun 14, 2009

This was a hit! We had ten people over tonight, and everyone loved it. I made the dish with small shells, 1/2 lb. Velveeta, 1/2 lb. shredded cheddar from the bag and 3 cups milk and 1/2 cup half and half. I added extra pepper, garlic powder and cayenne pepper and topped with saltines tossed in butter. I didn't add extra salt as I salted the pasta water. Thanks so much!

0 people found this review helpful

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  • From: PamperedP

    On Jun 13, 2009

    Very yummy even though I didn't have enough cheddar and had to add provolone. Will try again and again!

    0 people found this review helpful

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  • From: Alexis L Sutter

    On Jun 10, 2009

    I used whole wheat pasta shells, and topped with parm. yum!

    0 people found this review helpful

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  • reviewer icon

    From: Sue L

    On Nov 30, 2004

    Simple but delicious comfort food! I used wheat macaroni in mine with just an ounce or two of mixed pasta (I was short some macaroni) and it was wonderful. Very easy to make as well. It is important to keep the sauce off the heat when adding the cheese, because if cheese cooks too much in a sauce, it will become grainy. Everyone loved this. Thanks for posting!

    42 people found this review helpful

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  • Read all 195 reviews

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