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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 330.5
  • Total Fat: 17.5 g
  • Cholesterol: 50.9 mg
  • Sodium: 313.7 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 16.7 g

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

Submitted by: DAWNFIRE72

Introduction

This is not a creamy style mac and cheese and is how my family has been doing it since I can remember (Granny always made it this way). I am not using whole wheat pasta or reduced fat cheese so this could probably be slimmed down using variations. This is not a creamy style mac and cheese and is how my family has been doing it since I can remember (Granny always made it this way). I am not using whole wheat pasta or reduced fat cheese so this could probably be slimmed down using variations.
Number of Servings: 10

Ingredients

    3 cups elbow macaroni
    1.75 cup 2% milk
    4 cups cheddar cheese, shredded
    3 tsp. margarine (softened)

Directions

Follow package directions for cooking the macaroni (I usually don't cook it fully as it cooks more while baking. Usually I boil it for 3 min. instead of the full 7-8 min).

While waiting for the water to boil shred the cheese.

Once the macaroni is done strain it and add about 1/2 to the bottom of a casserole dish, put about 1/2 the cheese on to this sprinkle with salt and pepper. Repeat this layer processes and dot the top of the cheese with the margarine and bake at 375F for approximatly 30-45 minutes (check every 15 minutes to make sure nothing is burning, pull out when the cheese is to desired crispness we like it crispy).

Let cool slightly before serving. This makes approximatly 10- 1 cup servings.
*Redid recipe after actually measuring properly

Number of Servings: 10

Recipe submitted by SparkPeople user DAWNFIRE72.






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