| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian1 |
1 |
servings |
INGREDIENTS
| 5 |
oz |
Cheddar cheese; cubed |
| 5 |
oz |
Mozzarella cheese; cubed |
| 3 |
c |
Cooked elbow macaroni |
| 2 |
c |
Broccoli florets |
| 1 |
lg |
Red bell pepper; diced small |
| 1/2 |
c |
Real or imitation bacon bits |
| 1 |
tb |
Mustard |
| 1 |
pn |
Chili powder |
| 1 1/2 |
c |
Evaporated milk |
INSTRUCTIONS
Lightly oil large baking dish. Wipe with paper towel to remove excess
oil. Combine all ingredients except milk in large pan. Pour into
baking dish. Pour milk over all. Bake at 450* about 20 minutes, until
bubbly and golden.
Per serving: 2209 Calories (kcal); 115g Total Fat; (46% calories from
fat); 118g Protein; 179g Carbohydrate; 387mg Cholesterol; 2103mg
Sodium Food Exchanges: 7 1/2 Grain(Starch); 9 1/2 Lean Meat; 2 1/2
Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates
Recipe by: Patricia L. Leinheiser
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