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Macaroni And Cheese Recipe
|Elbow macaroni||500 Milliliter (2 Cups)|
|Milk||500 Milliliter (2 Cups)|
|Flour||45 Milliliter (3 Tablespoon)|
|Soft margarine||45 Milliliter (3 Tablespoon)|
|White pepper||1⁄4 Teaspoon|
|Shredded cheddar cheese||500 Milliliter (2 Cups)|
|Buttered crumbs||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4792 Calories from Fat 2006
% Daily Value*
Total Fat 224 g344.5%
Saturated Fat 122.1 g610.4%
Trans Fat 0.1 g
Cholesterol 585.7 mg
Sodium 5050.5 mg210.4%
Total Carbohydrates 465 g155.2%
Dietary Fiber 20.7 g82.7%
Sugars 45.6 g
Protein 197 g394.9%
Vitamin A 153.1% Vitamin C 0.44%
Calcium 414.7% Iron 62.5%
*Based on a 2000 Calorie diet
Meanwhile, scald milk in the top of a double boiler.
Stir in a smooth mixture of flour and margarine.
Cook and stir until smoothly thickened.
Add seasonings and cheese.
Stir until melted.
Pour over well drained macaroni and spread in a greased casserole.
Sprinkle with buttered crumbs and bake at 375F (190C) until browned and bubbly, about 15 minutes, or stir drained macaroni into the sauce.
Keep hot until serving time.