| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Casserole, Cheese, Egg, Macaroni | 8 | Servings | |
INGREDIENTS
| 8 | oz | Elbow macaroni, cooked |
| 4 | c | 16 ozs shredded cheddar |
| cheese divided | ||
| 2 | Eggs | |
| 1 1/2 | c | Milk |
| 3/4 | t | Salt |
| 1/4 | t | Pepper |
| Paprika |
INSTRUCTIONS
Recipe by: Southern Living Layer one third of macaroni in a lightly greased 2-quart baking dish; sprinkle with 1 1/2 cups cheese. Repeat layers once; top with remaining macaroni. Reserve remaining 1 cup cheese. Whisk together eggs and next 3 ingredients until blended; pour over macaroni. Bake covered, at 350 degrees for 45 minutes or until thoroughly heated. Uncover and sprinkle with remaining 1 cup cheese and paprika. Cover and let stand 10 minutes before serving. Formatted for you by: Bill Webster Posted to Bakery-Shoppe Digest V1 #232 by Bill <thelma@pipeline.com> on Sep 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 68.9mg
Sodium: 582.4mg
Potassium: 110.2mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 2.6g
Protein: 11.3g