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Thick And Rich Macaroni And Cheese Recipe
|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|
|Chopped pimiento||2 Tablespoon|
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
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 350Â° for 20 minutes.
Sprinkle with remaining 1 cup Cheddar cheese, pimiento, and paprika; bake 5 minutes.