Thick And Rich Macaroni And Cheese Recipe
Summary
Ingredients
| Elbow macaroni | 12 Ounce | |
| Chopped onion | 3⁄4 Cup (12 tbs) | |
| Green pepper | 1 Large | |
| Butter/Margarine | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Canned evaporated milk | 13 Ounce | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Shredded sharp cheddar cheese | 16 Ounce, divided | |
| Processed cheese | 8 Ounce | |
| Pepper | 1⁄4 Teaspoon | |
| Chopped pimiento | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 531 Calories from Fat 291
% Daily Value*
Total Fat 33 g50.5%
Saturated Fat 19.2 g96.1%
Trans Fat 0 g
Cholesterol 94.5 mg31.5%
Sodium 705 mg29.4%
Total Carbohydrates 36 g12.1%
Dietary Fiber 1.9 g7.4%
Sugars 6.2 g
Protein 24 g47.9%
Vitamin A 24% Vitamin C 31%
Calcium 59.8% Iron 6%
*Based on a 2000 Calorie diet
Directions
Rinse with warm water, and drain again; set aside.
Saute" onion and green pepper in butter in a large saucepan until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened.
Add 3 cups Cheddar cheese, process cheese, and pepper; stir until smooth.
Stir in macaroni.
Pour mixture into a lightly greased 3-quart casserole.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with remaining 1 cup Cheddar cheese, pimiento, and paprika; bake 5 minutes.
Chef
