| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casseroles | 11 | Servings | |
INGREDIENTS
| 3 | c | Uncooked elbow macaroni |
| cooked and drained | ||
| 1/2 | c | Margarine |
| 1/2 | c | All-purpose flour |
| 2 | c | Milk |
| 4 | Cups, 1 lb. shredded | |
| cheddar cheese | ||
| 1 | 10 oz. can RO-TEL diced | |
| tomatoes and green | ||
| chilies |
INSTRUCTIONS
Preheat oven to 375 degrees. Place macaroni in a 9x12 inch baking dish. In a medium saucepan, melt margarine over low heat. Stir in flour; cook 1 minute, stirring constantly until mixture is smooth and bubbly. Stir in milk; heat to a boil, stirring constantly. Add cheese and Rotel. Stir until cheese in melted. Pour over macaroni and stir to combine. Bake uncovered 30 minutes or until heated through. Posted to EAT-L Digest 31 Jul 96 Date: Thu, 1 Aug 1996 17:59:33 -0400 From: Kappie King <Lestat6663@AOL.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 98
Total Fat: 11.1g
Cholesterol: 9mg
Sodium: 268.5mg
Potassium: 142.5mg
Carbohydrates: 18.9g
Fiber: <1g
Sugar: 2.7g
Protein: 5.6g