Baked Macaroni and Cheese with Egg

5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 493.0
  • Total Fat: 20.0 g
  • Cholesterol: 161.5 mg
  • Sodium: 474.1 mg
  • Total Carbs: 51.0 g
  • Dietary Fiber: 4.9 g
  • Protein: 30.5 g

View full nutritional breakdown of Baked Macaroni and Cheese with Egg calories by ingredient
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High Protein Vegetarian Main Dish High Protein Vegetarian Main Dish
Number of Servings: 4


    5 cups cooked whole wheat elbow macaroni
    1 cup part-skim mozzarella shredded
    1 1/4 cup sharp cheddar cheese shredded
    2 eggs
    1 cup non-fat milk
    dash of tabasco, salt, and pepper


Boil macaroni in salted water for about 10 minutes. In a 2-qt. cassarole (greased) layer noodles and cheese. Save 1/4 cup of cheese. Beat together eggs milk and seasonings, pour mixture over the noodles and cheese. Top with remaining cheese. Bake at 375 for 25 minutes. Makes 4 large servings.
Variation: Add steamed, chopped vegetables like broccoli or spinach, layer with the cheese and noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user LINZMCHLLE.

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Member Ratings For This Recipe

  • Godsgals, You can purchase vegetarian cheese with vegetarian rennet. Most Sargento cheeses are vegetarian. I have a bottle of veg rennet in my fridge right now for making homemade mozzarella. - 1/1/13

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  • 0 of 2 people found this review helpful
    Technically this isn't a vegetarian dish, since rennet, an animal product, is added during the processing of cheese. It was amazing. But not strictly vegetarian. Just saying. - 8/8/12

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  • This was the best homemade macaroni and cheese I've made. It was absolutly delicious! Thank you for this recipe:) - 9/24/11

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  • My grandmother makes this. She'll use any cheese and noodles she has in the house and adds a touch of mustard spice to the mix, sometimes topping the dish with almond slivers. Delicious!!! - 4/6/10

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