Macaroni And Cheese Casserole With Luncheon Meat Recipe


MethodMain Ingredient


 Butter/Margarine3 Tablespoon
 Flour3 1⁄2 Tablespoon
 Salt3⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Dry mustard2 Teaspoon
 Milk3 Cup (48 tbs)
 Shredded sharp cheddar cheese1⁄2 Pound
 Canned elbow macaroni8 Ounce, cooked and drained (1 Package)
 Canned luncheon meat12 Ounce
 Melted butter/Margarine3 Tablespoon, melted
 Seasoned dry bread crumbs1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3003 Calories from Fat 1901

% Daily Value*

Total Fat 215 g330.3%

Saturated Fat 113.3 g566.4%

Trans Fat 0 g

Cholesterol 729.4 mg

Sodium 6576.7 mg274%

Total Carbohydrates 128 g42.7%

Dietary Fiber 4 g16%

Sugars 38.5 g

Protein 152 g304.8%

Vitamin A 108.5% Vitamin C 1.4%

Calcium 249% Iron 42.1%

*Based on a 2000 Calorie diet


In a deep, 2 1/2 quart, heat-resistant, non-metallic casserole melt butter or margarine on full power 30 seconds.
Blend in flour, salt, pepper and dry mustard stirring until smooth.
Gradually stir in milk until smooth.
Heat, uncovered, on roast for 12 minutes or until thickened and smooth.
Stir occasionally during last half of cooking time.
Add shredded cheese and stir until melted.
Add cooked macaroni and luncheon meat.
Stir until well blended.
In a small, heat-resistant, non-metallic bowl combine melted butter or margarine and bread crumbs and heat, uncovered, on full power 3 minutes or until bread crumbs are lightly browned.
Sprinkle bread crumb mixture over macaroni mixture.
Heat, uncovered, on roast for 7 minutes or until heated through.