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Ingredients
- 1 pound spaghetti
- 1 can Cheddar cheese soup
- 1/4 c. lowfat milk
- 8 ounce
- 7 to 8 slices American cheese
- Grated Parmesan cheese
Directions
- Cook spaghetti and drain. In pot put together 3 cheeses and lowfat milk till melted. Fold in spaghetti. Pour in serving bowl and top with Parmesan cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2029g | |
| Calories 6023 | |
| Calories from Fat 3179 | 53% |
| Total Fat 353.68g | 442% |
| Saturated Fat 215.47g | 862% |
| Trans Fat 0.0g | |
| Cholesterol 1009mg | 336% |
| Sodium 3466mg | 144% |
| Potassium 2878mg | 82% |
| Total Carbs 399.79g | 107% |
| Dietary Fiber 18.2g | 61% |
| Sugars 27.49g | 18% |
| Protein 301.79g | 483% |
