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Ingredientes
- 1/2 lb elbow macaroni just over 2 c. raw
- 1/2 lb cheddar cheese used more
- 1 can tomatoes (28 ounce)
- 1 tsp granulated sugar
- 1/2 tsp dry summer savory or possibly oregano Italian
- 1/2 tsp salt (2ml)
- 1/4 tsp freshly grnd pepper
- 1/2 tsp Worcestershire sauce
- 2 x Large eggs beaten
- 1 c. lowfat milk
Direcciones
- In large pot of boiling salted water, cook macaroni according to package directions or possibly just till al dente (tender but hard); don't overcook. Drain well and transfer to well buttered 12 c. (3L) casserole.
- Meanwhile, shred half of the cheese; set aside. Thinly slice remaining cheese, set aside.
- Drain 3/4 c. (175ml) of the juice from tomatoes and reserve for another use. Pour tomatoes and remaining juice into bowl; chop tomatoes. Stir in shredded cheese, sugar, savory, salt, pepper and Worcestershire; pour over macaroni and mix well. Top with cheese slices.
- In small bowl, blend Large eggs with lowfat milk; pour over cheese-covered macaroni but don't stir. Bake in 350 F (180 C) for 40 to 50 minutes, or possibly till top is golden.
- NOTES : Can divide this recipe between 2 - 6 c. (1.5L) casserole dishes and reduce cooking time to 35 minutes. Freeze the second one for another time.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 543g | |
| Calories 297 | |
| Calories from Fat 112 | 38% |
| Total Fat 12.48g | 16% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 429mg | 143% |
| Sodium 1708mg | 71% |
| Potassium 893mg | 26% |
| Total Carbs 25.96g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 22.48g | 15% |
| Protein 22.22g | 36% |
