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Army and Lou's Macaroni and Cheese
- Makes: 8 to 10 servings
40 mins to 45 mins
dried elbow macaroni (4 cups)
shredded sharp cheddar cheese (2 cups)
pasteurized prepared cheese product, cut up
butter, cut cup
eggs, lightly beaten
process cheese dip or 1 10.75-ounce can condensed cheddar cheese soup
ground white pepper
Cook macaroni according to package directions. Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl. Add 1-1/2 cups of the shredded cheddar, the cheese product, and the butter to the hot pasta, stirring well. Set aside.
In a medium bowl, whisk together eggs, milk, cheese dip, and white pepper until combined. Stir egg mixture into macaroni mixture. Transfer mixture to a 13x9x2-inch baking dish (3-quart rectangular) spreading evenly.
Bake, covered, in a 325 degree F oven for 25 minutes. Uncover and stir well. Sprinkle with the remaining 1/2 cup shredded cheddar. Bake, uncovered, 15 to 20 minutes more or until cheese is melted and mixture is heated through (160 degrees F). Let stand 10 minutes before serving. Makes 8 to 10 servings.
(Army and Lou's Macaroni and Cheese)
Servings Per Recipe 8, Trans fatty acid (g) 0, sodium (mg) 1207, Potassium (mg) 510, calcium (mg) 576, cal. (kcal) 635, vit. A (IU) 1118, iron (mg) 3, pro. (g) 27, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 6, Folate (µg) 153, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 1, fiber (g) 2, sugar (g) 11, carb. (g) 54, vit. C (mg) 1, Fat, total (g) 35, Thiamin (mg) 1, chol. (mg) 189, Riboflavin (mg) 1, sat. fat (g) 21, Niacin (mg) 4