Baked Macaroni & Cheese Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 352.5
  • Total Fat: 14.9 g
  • Cholesterol: 76.3 mg
  • Sodium: 920.1 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 21.1 g

View full nutritional breakdown of Baked Macaroni & Cheese Casserole calories by ingredient
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Best mac & cheese recipe I've ever found! Best mac & cheese recipe I've ever found!
Number of Servings: 6


    2 cups dry elbow macaroni
    1 egg
    1 teaspoon salt
    1 teaspoon dry mustard
    1/4 teaspoon pepper
    1/2 cup evaporated nonfat milk (or use 1/2 cup nonfat milk plus 3 T instant milk)
    3 cups grated Kraft 2% sharp Cheddar
    To pour over:
    1 14 oz. can of tomatoes (optional)


1. Preheat oven to 350. Spray an 8" x 8" pyrex pan with nonstick spray.
2. Cook macaroni in boiling water according to package directions. Drain and return to pot and stir in the Smart Balance (margarine).
3. In a small bowl mix together the egg, evaporated milk, salt, pepper, and dry mustard. Then stir this mixture into the macaroni in the pot.
4. Stir in one cup of the shredded cheese. Then put half of the macaroni and cheese mixture into the prepared pan. Sprinkle that half with 1 cup of the grated cheddar. Then layer on the other half of the macaroni and cheese and sprinkle on the final cup of grated cheddar.
5. Bake uncovered for 25 - 30 minutes.
6. Cut the casserole into 6 equal portions.
NOTE: I like to serve this with heated canned tomatoes to spoon over. If you do this, count the tomatoes extra because they are not included in the nutritional information

Number of Servings: 6

Recipe submitted by SparkPeople user ANTIOCHIA.

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