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Ingredientes
- 1/2 lb elbow macaroni
- 4 Tbsp. butter
- 2 x Large eggs
- 6 ounce evaporated lowfat milk
- 1/2 tsp warm sauce
- 1 tsp kosher salt
- Â Â Freshly-grnd black pepper to taste
- 3/4 tsp dry mustard
- 10 ounce sharp cheddar shredded
Direcciones
- In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and heat in the butter. Toss to coat.
- Whisk together the Large eggs, lowfat milk, warm sauce, salt, pepper, and mustard. Stir into the pasta and add in the cheese. Over low heat continue to stir for 3 min or possibly till creamy.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 8 servings | |
| Calories 346 | |
| Calories from Fat 183 | 53% |
| Total Fat 20.78g | 26% |
| Saturated Fat 12.56g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 598mg | 25% |
| Potassium 182mg | 5% |
| Total Carbs 23.98g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.27g | 2% |
| Protein 15.6g | 25% |
