Thu, May 24 2012
Belinda's Baked Mac & Cheese
A baked macaroni and cheese dinner that any family will greatly enjoy. Try adding your favourite meat or vegetables like ham or onions to the basic recipe.
Ingredients
6 C. water
1/2 tsp. salt
2 C. uncooked elbow macaroni
4 Tbs. (1/2 stick) butter or margarine
2 1/2 C. grated mild cheddar cheese, divided
2 large eggs
1/2 C. milk
paprika, for the top
Nutrition Information
Serving Size 1 (199g)
Recipe makes 8 servings
Calories 545
Calories from Fat 290 (53%)
Amount Per Serving %DV
Total Fat 32.2g 49%
Saturated Fat 20.1g 100%
Monounsaturated Fat 8.9g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 98mg 32%
Sodium 550mg 22%
Potassium 230mg 6%
Total Carbohydrate 38.1g 12%
Dietary Fiber 1.4g 5%
Sugars 1.2g
Protein 25.3g 50%
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Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. In a 6-quart pot, bring the water and salt to a boil. Add the macaroni and cook for 7 minutes, stirring occasionally. Drain. Return the macaroni to the pot and stir in the butter or margarine until melted. Add 2 C. of the cheddar cheese. In a medium bowl, beat the eggs. Beat in the milk. Add the milk mixture to the pot with the macaroni. Stir until combined. Spoon into the prepared baking pan. Sprinkle the remaining 1/2 C. Cheddar cheese on top. Dust with paprika. Bake, uncovered, for 30 minutes or until the cheese has melted and the casserole is warm throughout.
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