Double Cheese Bake Recipe
Ingredients
| Water | 6 Cup (96 tbs) | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Elbow macaroni | 2 Cup (32 tbs), uncooked | |
| Butter | 3 Tablespoon | |
| Onion | 3⁄4 Cup (12 tbs), chopped | |
| Green pepper | 3⁄4 Cup (12 tbs), chopped | |
| Eggs | 4 | |
| Milk | 2 Cup (32 tbs) | |
| Shredded cheddar cheese | 1 Cup (16 tbs) | |
| Shredded swiss cheese | 1 Cup (16 tbs) | |
| Tomato | 1 Large, diced | |
| Salt | 2 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Chili with meat and beans | 4 Cup (64 tbs), if desired (or 2 cans) |
Nutrition Facts
Serving size: Complete recipe
Calories 3550 Calories from Fat 1501
% Daily Value*
Total Fat 169 g259.5%
Saturated Fat 83.3 g416.4%
Trans Fat 0 g
Cholesterol 1208.3 mg402.8%
Sodium 7230.8 mg301.3%
Total Carbohydrates 328 g109.2%
Dietary Fiber 14.2 g56.8%
Sugars 47 g
Protein 181 g361.4%
Vitamin A 139.5% Vitamin C 192%
Calcium 235.4% Iron 52.6%
*Based on a 2000 Calorie diet
Directions
Add 1 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain; set aside.
Butter a 12 inch quiche pan or a 9 inch square baking dish.
Melt butter in a small skillet.
Saute' onion and green pepper in butter until onion is golden.
In a large bowl, beat eggs until mixed well but not frothy.
Stir in milk, Cheddar cheese, Swiss cheese, tomato, 2 teaspoons salt, pepper and sauteed onion mixture.
Add cooked macaroni.
Spoon into prepared pan.
Place pan in cold oven.
Set temperature control at 350°F (175°C).
Bake 1 hour.
Heat chili in a medium saucepan.
Spoon hot chili onto each portion of Double Cheese Bake as it is served.
Makes 6 to 8 servings.
Chef
