RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3803
| View Recipe |
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| Recipe Name: |
Mark's Mom's Macaroni and Cheese - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.99
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Adapted by Lindy H Frank
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Ingredients:
1.25 Cups milk, whole
6 Ounce(wt)s cheese, cheddar extra sharp Vermont shredded
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Directions:
Preheat oven to 400 degrees.
In a small saucepan over medium heat, melt butter and then stir in flour; cook for 1 minute or until lightly golden. Slowly add the milk to the flour mixture, stirring until thickened, and then stir in the 3 cheeses until fully melted. Season with salt and pepper, to taste. Add cooked macaroni and stir to coat evenly. Transfer to a shallow baking dish. Bake for about 45 minutes, until brown and crisp on top.
Remove from oven and preheat the broiler. Sprinkle Parmesan and bread crumbs over top. Return to the oven and broil until cheese is bubbly. |
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| Nutrition per Serving: |
| Calories: |
530 |
Total Carbs: |
60.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
51.7 |
Fat: |
21.2 |
Protein: |
25.50 |
| Fiber: |
0.04 |
Sodium: |
22.57 |
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