yummiest ever mac n cheese (foods.com)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 482.6
- Total Fat: 26.3 g
- Cholesterol: 73.2 mg
- Sodium: 983.4 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 3.6 g
- Protein: 23.3 g
View full nutritional breakdown of yummiest ever mac n cheese (foods.com) calories by ingredient
Introduction
It's NOT fat free but you can alter it however! It's NOT fat free but you can alter it however!Number of Servings: 12
Ingredients
-
1 lb elbow macaroni
1 (10 3/4 ounce) cans cheddar cheese soup
2 (12 ounce) cans fat free evaporated milk
5/8 cup butter (1 1/4 sticks)
1 teaspoon salt
1 teaspoon pepper
6 cups shredded 2% cheddar cheese (medium or sharp, or a combination)
dried parsley (for sprinkling on top)
Read more: http://www.food.com/recipe/yummiest-ever-baked-mac-and-cheese-360528#ixzz1iV3Oyyxh
Tips
You can honestly alter this recipe so easily. Each time I make it, I add different things or just make it plain. But each time, it is DELICIOUS!
Directions
Preheat oven to 350.
Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven.
Combine soup, evaporated milk, butter, salt, and pepper in a large pot over medium heat until the butter is melted. Turn off heat. Add 1/2 of the shredded cheese into the pot and blend until all is mixed through. Add the cooked pasta into the pot and blend thoroughly.
In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the noodles. Sprinkle with 1/3 of the cheddar.
Repeat layers twice, ending with the cheese.
(you can add bread crumbs on top if you'd like.)
Bake for 25-35 minutes.
When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.
Let stand for 5 minutes before serving.
Serving Size: 12 (it's heavy) I often use it as a side with a healthy salad!
Number of Servings: 12
Recipe submitted by SparkPeople user SUNGSARAH.
Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven.
Combine soup, evaporated milk, butter, salt, and pepper in a large pot over medium heat until the butter is melted. Turn off heat. Add 1/2 of the shredded cheese into the pot and blend until all is mixed through. Add the cooked pasta into the pot and blend thoroughly.
In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the noodles. Sprinkle with 1/3 of the cheddar.
Repeat layers twice, ending with the cheese.
(you can add bread crumbs on top if you'd like.)
Bake for 25-35 minutes.
When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.
Let stand for 5 minutes before serving.
Serving Size: 12 (it's heavy) I often use it as a side with a healthy salad!
Number of Servings: 12
Recipe submitted by SparkPeople user SUNGSARAH.