Recipe finder
Army and Lou's Macaroni and Cheese
- Makes: 8 to 10 servings
- Prep 25 mins
- Bake 40 mins to 45 mins
- Stand 10 mins
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
- 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.
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