Baked Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Barilla Elbow Macaroni 1 and a half box. Wegmans sharp cheddar cheese 1.5 lbs, Kraft Mozzarella cheese 2 cups, Kraft Mild Cheddar cheese 2 cups, Evaporated Milk 1 Can, Nabisco Ritz crackers 2.5 sleeves, Blue Bonnet Margarine half a stick, Dash of Pepper, Dash of salt
Preheat oven to 375 degrees F.- Fill a large, tall pot with water and place over high heat.
- When the water begins to boil, add salt to taste. After the salt has dissolved and the water is really boiling, add pasta to the water and stir frequently the first two minutes, then occasionally until the end of the cooking process. Cook pasta for 9 to 10 minutes. While the elbow noodles are cooking shred the Wegmans sharp cheddar cheese, Kraft Mozzarella cheese shredder 2 cups, Kraft Mild Cheddar shredded 2 cups that comes as a 2lb block of cheese. Before draining the pasta, taste it to see if it is cooked to your liking. Next pour half of your elbow macaroni in the pan of your choice. Add your four cheeses half of each pack and then add the elbow macaroni that is left over in the pan. Add the rest of the cheese on top, pour your evaporated milk 1 can over top of the elbow macaroni. Crunch the 2.5 sleeves of Nabisco Ritz crackers by hand, then sprinkle them over the top of your elbow macaroni. Last but not least cut half of the blue bonnet margarine into 6 tsp and place on top of Elbow macaroni. Now place in oven until the top of the baked macaroni is brown and use a fork to pull the Mac and cheese to the side to look to see if the cheese is nice and creamy yet, make sure all of the milk is mixed in with the cheese and it is creamy all around the baked macaroni and cheese.
Serving Size: Makes 3 1/2 cup servings
- When the water begins to boil, add salt to taste. After the salt has dissolved and the water is really boiling, add pasta to the water and stir frequently the first two minutes, then occasionally until the end of the cooking process. Cook pasta for 9 to 10 minutes. While the elbow noodles are cooking shred the Wegmans sharp cheddar cheese, Kraft Mozzarella cheese shredder 2 cups, Kraft Mild Cheddar shredded 2 cups that comes as a 2lb block of cheese. Before draining the pasta, taste it to see if it is cooked to your liking. Next pour half of your elbow macaroni in the pan of your choice. Add your four cheeses half of each pack and then add the elbow macaroni that is left over in the pan. Add the rest of the cheese on top, pour your evaporated milk 1 can over top of the elbow macaroni. Crunch the 2.5 sleeves of Nabisco Ritz crackers by hand, then sprinkle them over the top of your elbow macaroni. Last but not least cut half of the blue bonnet margarine into 6 tsp and place on top of Elbow macaroni. Now place in oven until the top of the baked macaroni is brown and use a fork to pull the Mac and cheese to the side to look to see if the cheese is nice and creamy yet, make sure all of the milk is mixed in with the cheese and it is creamy all around the baked macaroni and cheese.
Serving Size: Makes 3 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 753.2
- Total Fat: 31.9 g
- Cholesterol: 95.3 mg
- Sodium: 1,071.0 mg
- Total Carbs: 69.6 g
- Dietary Fiber: 2.8 g
- Protein: 43.1 g
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