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Ingredientes
- 1 c. fresh bread crumbs
- 1/4 c. unsalted butter - (1/2 stick) melted
- 1 dsh cayenne pepper
- 1 1/2 c. elbow macaroni
- 2 c. shredded cheese such as Havarti and Cheddar mixed
- 2 x Large eggs slightly beaten
- 1 1/3 c. lowfat milk
- 3 Tbsp. unsalted butter melted, and cooled slightly Salt to taste Freshly-grnd black pepper to taste
- 1/4 tsp paprika
- 1 dsh cayenne pepper
Direcciones
- For the Topping: Combine the bread crumbs, butter and pepper. Set aside.
- For the Macaroni: Prepare the macaroni according to package directions, cooking it so it's a tad on the hard side. Drain and set aside.
- Heat the oven to 350 degrees. Butter a 4-qt casserole. Toss the cooked macaroni with the cheese, Large eggs, lowfat milk, butter, salt and black pepper to taste, paprika and cayenne and spoon it into the casserole. Sprinkle the crumb topping proportionately over the top.
- Bake the macaroni till it's golden and bubbling on the sides, 25 to 30 min.
- This recipe yields 4 to 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 608 | |
| Calories from Fat 263 | 43% |
| Total Fat 29.96g | 37% |
| Saturated Fat 17.69g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 418mg | 17% |
| Potassium 316mg | 9% |
| Total Carbs 60.58g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.87g | 4% |
| Protein 23.56g | 38% |
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