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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

635 calories; 35 g total fat; 21 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 189 mg cholesterol; 1207 mg sodium. 510 mg potassium; 54 g carbohydrates; 2 g fiber; 11 g sugar; 27 g protein; 0 g trans fatty acid; 1118 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 153 mcg folate; 1 mcg vitamin b12; 576 mg calcium; 3 mg iron;

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