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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish. | 2. Set cheese packet from mix aside. Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked firm to the bite, 5 minutes. Drain and reserve pasta cooking water. | 3. Whisk contents of reserved cheese packet with evaporated milk, eggs, salt, and pepper in a bowl. Layer half the cooked macaroni in the prepared casserole dish, followed by half the Cheddar cheese slices in a layer. Dot with half the butter. Repeat layers, using remaining half of cooked macaroni, remaining Cheddar cheese slices, and remaining butter. Pour evaporated milk mixture over casserole. If evaporated milk mixture does not reach to the top of the casserole, pour in enough pasta cooking water to cover. | 4. Bake in the preheated oven until bubbling, about 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
macaroni cheese mix	1	package		-	-	-	-
milk	1 1/4	cups	evaporated	690.0	16.62	6.87	71.52
egg	2			143.0	0.72	12.56	9.51
salt black pepper	to taste		ground	-	-	-	-
cheddar cheese	8	ounces	sliced divided	399.1609	24.2898	30.4133	20.1395
butter	1/2	cup	diced divided	684.0	31.428	21.372	57.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.