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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 361.5
  • Total Fat: 6.8 g
  • Cholesterol: 22.2 mg
  • Sodium: 343.6 mg
  • Total Carbs: 55.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 15.3 g

View full nutritional breakdown of Baked Macaroni and Cheese (Redone) calories by ingredient
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Baked Macaroni and Cheese (Redone)

Submitted by: CAROLINAMY

Introduction

I got the recipe for Baked Macaroni and Cheese from SparkRecipes (submitted by BSING46). I read a lot of the reviews and, while many did approve, some disapproved saying the recipe was too bland and dry (also that the nutrional calculations were all wrong). I have added frozen peas, hot sauce and onions to this recipe, many others added broccoli instead of peas. Other additions you may like to try: green, yellow and/or red peppers, chives, garlic, mushrooms, zucchini, papriki and basil.

***After making this, I have decided to add grilled blacken chicken instead of peas on the next go around.***
I got the recipe for Baked Macaroni and Cheese from SparkRecipes (submitted by BSING46). I read a lot of the reviews and, while many did approve, some disapproved saying the recipe was too bland and dry (also that the nutrional calculations were all wrong). I have added frozen peas, hot sauce and onions to this recipe, many others added broccoli instead of peas. Other additions you may like to try: green, yellow and/or red peppers, chives, garlic, mushrooms, zucchini, papriki and basil.

***After making this, I have decided to add grilled blacken chicken instead of peas on the next go around.***

Number of Servings: 8

Ingredients

    8 oz Mueller's Elbow Macaoni (whole box)
    1/2 cup Food Lion Fat Free Sour Cream
    12 oz Nestle Carnation Evaporated Milk (whole can)
    8 oz or 1 cup Kraft Natural Cheese Natural Shredded Sharp Cheddar
    1/4 tsp Ground Nutmeg
    1/4 tsp Salt
    1/4 tsp pepper
    1/4 tsp Frank's Red Hot Original
    2 tbsp Onion, chopped
    1 tbsp Grey Poupon Dijon Mustard
    1 1/3 cup SteamFresh Sweet Peas (whole pack)
    2 tbsp Parmesan Cheese, grated
    2 tbsp Bread crumbs, dry, grated, plain

Directions

1. Preheat oven to 350ºF.

2. Cook pasta according to package directions (no salt or oil). Drain and place in large mixing bowl. While pasta is still warm, stir in sour cream.

3. Cook vegteables to stands (this may be included with the pasta)

4. While pasta and vegtables are cooking, heat milk in a small saucepan over medium heat until bubbles appear around the edges. Reduce heat to low, add cheese and simmer until cheese melts, stirring with a wire whisk (about 2 minutes). Remove from heat and stir in mustard, salt, pepper, nutmeg, hot sauce and onion.

5. Add cheese mix to pasta and mix well.

6. Place in sprayed baking dish.

7. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.

8. Cover dish and bake until top is golden, about 30 minutes.

Serving size: 1 cup
Servings: roughly 8

Number of Servings: 8

Recipe submitted by SparkPeople user CAROLINAMY.






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