Retta’s Macaroni And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Macaroni |
| 3/4 | Stick margarine | |
| 2 | Eggs | |
| 1/2 | or more evaporated milk | |
| Pieces of cheese, 5 to 6 | ||
| slices or as much | ||
| velveeta | ||
| as you like | ||
| Additional slices of cheese |
INSTRUCTIONS
Bake at 350 degrees for about 30 to 45 minutes (will be juicy). Don't over-cook. It firms up when cooling. (We have this every holiday--Christmas, Thanksgiving, etc. It's not your run of the mill macaroni) 2 cups macaroni - cook in salted water till tender; drain only enough water so that noodles are barely covered. Add 3/4 stick margarine. Beat 2 eggs in 1/2 can or more of evaporated milk and add to mixture. Pour in casserole. Add small pieces of cheese (5 to 6 slices) or as much velveeta as you like, and stir. Top with additional slices of cheese. Bake at 350 degrees for about 30 to 45 minutes (will be juicy). Don't over-cook. It firms up when cooling. Posted to bakery-shoppe digest V1 Number 027 by piggy@erols.com on Apr 14, 1997
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8506
Calories From Fat: 3910
Total Fat: 437.5g
Cholesterol: 3547.4mg
Sodium: 6239.7mg
Potassium: 9747.9mg
Carbohydrates: 112.6g
Fiber: 3.5g
Sugar: 23.4g
Protein: 971.9g