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Recipe Summary

prep:
25 mins
bake:
40 mins to 45 mins at 325°
stand:
10 mins
Servings:
8
Max Servings:
10
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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; total fat 35g; saturated fat 21g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 189mg; sodium 1207mg; potassium 510mg; carbohydrates 54g; fiber 2g; sugar 11g; protein 27g; trans fatty acidg; vitamin a 1118IU; vitamin c 1mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 4mg; vitamin b6mg; folate 153mcg; vitamin b12 1mcg; calcium 576mg; iron 3mg.

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