Macaroni Supremo Recipe
Summary
Ingredients
| Elbow macaroni | 2 Cup (32 tbs), uncooked | |
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Milk | 2 1⁄2 Cup (40 tbs) | |
| Cheddar cheese | 2 Cup (32 tbs), grated |
Nutrition Facts
Serving size
Calories 708 Calories from Fat 344
% Daily Value*
Total Fat 39 g59.9%
Saturated Fat 23.7 g118.7%
Trans Fat 0 g
Cholesterol 114.4 mg38.1%
Sodium 756.2 mg31.5%
Total Carbohydrates 59 g19.6%
Dietary Fiber 2.5 g10.1%
Sugars 9.9 g
Protein 31 g61.8%
Vitamin A 29.6% Vitamin C 0.74%
Calcium 68.8% Iron 12.2%
*Based on a 2000 Calorie diet
Directions
Meanwhile, melt butter in 2-quart saucepan; blend in flour, salt, pepper and paprika.
Gradually add milk; cook, stirring constantly, until thickened.
Add 1 1/3 cups of the cheese; stir until melted.
Turn macaroni into a well-buttered 2-quart casserole; stir in sauce.
Sprinkle remaining 2/3 cup cheese on top.
Bake at 350° about 30 minutes, or until lightly browned.
Chef
