Army and Lou's Macaroni and Cheese | Midwest Living
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Army and Lou's Macaroni and Cheese

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Army and Lou's Macaroni and Cheese

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  • Makes: 8 to 10 servings
  • Prep 25 mins
  • Bake 40 mins to 45 mins
  • Stand 10 mins

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Ingredients

  • 16 ounces dried elbow macaroni (4 cups)
  • 1 8 - ounce package shredded sharp cheddar cheese (2 cups)
  • 1 8 - ounce package pasteurized prepared cheese product, cut up
  • 1/4 cup butter, cut cup
  • 3 eggs, lightly beaten
  • 1 12 - ounce can evaporated milk
  • 1 cup process cheese dip or 1 10.75-ounce can condensed cheddar cheese soup
  • 1/4 teaspoon ground white pepper

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

(Army and Lou's Macaroni and Cheese)

Servings Per Recipe 8, Potassium (mg) 510, vit. A (IU) 1118, sodium (mg) 1207, iron (mg) 3, calcium (mg) 576, pro. (g) 27, cal. (kcal) 635, Fat, total (g) 35, Cobalamin (Vit. B12) (µg) 1, carb. (g) 54, Folate (µg) 153, sat. fat (g) 21, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 189, Niacin (mg) 4, Polyunsaturated fat (g) 1, Monosaturated fat (g) 6, Riboflavin (mg) 1, sugar (g) 11, Thiamin (mg) 1, fiber (g) 2, vit. C (mg) 1, Trans fatty acid (g) 0

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