| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 6 | Servings | ||
INGREDIENTS
| 1 1/2 | t | Salt |
| 4 | c | Water |
| 1 1/2 | c | Uncooked macaroni |
| 1/2 | c | Shredded cheddar cheese |
| 1/2 | c | Shredded process cheese or |
| Cheese Whiz | ||
| 2 | Eggs, beaten | |
| 2 | c | Milk |
| 1 | t | Finely chopped onion |
| {optional} |
INSTRUCTIONS
Add 1 teaspoon salt to water; bring to a boil. Add macaroni. Cook uncovered, stirring occasionally, until almost tender; about 6 minutes. Drain. Preheat oven to 350 F. Grease 1 1/2 quart casserole. Cover bottom of casserole with half the macaroni .Combine cheeses; sprinkle half of mixture over macaroni in casserole, repeat layers. Combine eggs with milk, onions, 1/2 tsp. salt and pepper. Pour over macaroni and cheese or corn flake crumbs. Set casserole in a pas of hot water. Bake 45 minutes to 1 hour, until browned and almost set in center. Let cool 10 minutes before serving to allow mixture to set. Yields 6 servings Posted to EAT-L Digest by Philip & Doreen Hebert <pdhebert@MB.SYMPATICO.CA> on Jan 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 58
Total Fat: 6.5g
Cholesterol: 78.4mg
Sodium: 707.3mg
Potassium: 179.3mg
Carbohydrates: 14.5g
Fiber: <1g
Sugar: 4.6g
Protein: 8.9g