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Nutrition Facts
Serving Size 1 (349g) Recipe makes 4 servings
Calories 570
Calories from Fat 229		(40%)
Amount Per Serving		%DV
	Total Fat 25.5g	39%
	Saturated Fat 15.6g	77%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 748mg		31%
Potassium 581mg		16%
Total Carbohydrate 62.8g		20%
	Dietary Fiber 2.1g	8%
	Sugars 1.2g
Protein 22.2g		44%
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Raw Macaroni and Cheese

Recipe #376699 | 1¼ hours | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Ezri_B
Jun 10, 2009

This isn't the creamiest, best tasting macaroni and cheese out there. This is a yummy, super quick casserole, that my family adores. My kids love the pepperoni variation the best. It is easily adapted for your pickiest eater. I have also increased the quantity easily. I add a bit more butter, and noodles. Just be sure the milk comes up to top of noodles. I've never had to increase time. It does rise and could boil over if there isn't enough room in pan.

SERVES 4 -6 (change servings and units)

Ingredients

3 tablespoons butter
2 1/2 cups uncooked elbow macaroni
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 lb grated cheese (of choice)
1 quart milk
handful of frozen vegetables ex. peas (optional) or broccoli (optional)
handful of cooked meat ex. pepperoni, cut up hotodgs, diced chicken (optional)

Directions

1
Melt butter in a deep baking dish. Stir uncooked noodles in melted butter until well coated. Sprinkle salt and pepper and cheese on noodles. Pour milk on all until it just reaches the top of the noodles. (Do not stir) Bake at 375F for one hour. Do not stir.
2
You can add frozen vegetables to the dry noodles and place some meat on top before you bake. Peas, pepperoni, and colby jack cheese is my family's favorite. We've also loved other variations too.

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Featured Reviews for This Recipe

From: Proudmoms

On Aug 25, 2009

It was very good we did the pepperoni option. It needed more cheese, it was a bit dry. But I think that's because I didn't measure the cheese correctly. Well done and thanks for sharing the recipe. I can't wait to try B's tip on stewed tomatoes.

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From: Chef #276307

On Jun 13, 2009

Really tasty and easy and the family was pleased! I added about a half a pack of turkey pepperoni that I cut into strips along with sharp white cheddar cheese. I think I'll be using this recipe quite a bit. Thanks for posting : )

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From: B.

On Aug 21, 2009

I've used a similar recipe (only calls for 2 cups macaroni and a lot more cheese - sharp cheese). When I melt the butter, I add about 1/4 -1/2 tsp. dried mustard and salt & pepper then. Sharp cheese (and lots of it!) makes all the difference. This is easy and my whole family loves it - especially w/stewed tomatoes!

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