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Ingredientes
- 1 lb Bag of elbow macaroni, cooked butter or possibly margarine
- 1 x Large eggs, well beaten can of evaporated lowfat milk (or possibly whole lowfat milk)
- 4 ounce each* of medium cheddar, monterey jack, and colby, grated
Direcciones
- In 9x13" pan, spray with Pam. Spread half of cooked macaroni in pan.
- Sprinkle half of each cheese on top, using monterey jack in middle. Dot with butter, and pour half of egg on top. Pour evaporated lowfat milk on top
- (maybe about 1/4 - scant 1/2 of can). Repeat.
- Bake at 350-375F till cooked throughout, and top is brownish.
- Very rich, but delish. Freezes well.
- Henry's Notes: This was pretty good, but it needed something. It also made sufficient for about 16 folks at my house. I cut the amount of macaroni in half and doubled the cheddar cheese to 8 ounce. I also cut the lowfat milk in half. The original was just a bit runny fresh from the oven. I think the changes made a major improvement. The extra cheddar gave the zing which was missing.
- Reducing the amount of macaroni cut down on the weeks worth of left overs we had the first time. Try the new improved version. I'm sure you'll enjoy it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 467 | |
| Calories from Fat 46 | 10% |
| Total Fat 5.26g | 7% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 68mg | 3% |
| Potassium 276mg | 8% |
| Total Carbs 84.86g | 23% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.16g | 2% |
| Protein 18.08g | 29% |
