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Ingredients
- 1 pound box of Mueller's elbow macaroni
- 1 pound extra sharp cheddar cheese, grated
- 1/2 pound butter
- about 1 qt of lowfat milk
- salt
Directions
- Preheat oven to 350 F degrees.Cook macaroni according to directions. Drain.
- Grease a 2 qt baking dish generously with butter. Spoon in a layer of cooked elbows. Place 1/2 pats of butter evenly spaced over the top of this layer. Salt the top of the layer, and then top with a layer of cheese.
- Starting with more macaroni, repeat layers several times, ending with a generous amount of cheese. Gently pour in lowfat milk just until it becomes barely visible below the final layer.
- Bake until golden on top, about one hour.
- You might want to place the dish on a cookie sheet to catch any overflow as it bakes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1656g | |
| Calories 3864 | |
| Calories from Fat 3022 | 78% |
| Total Fat 343.74g | 430% |
| Saturated Fat 218.32g | 873% |
| Trans Fat 0.0g | |
| Cholesterol 1013mg | 338% |
| Sodium 4553mg | 190% |
| Potassium 1963mg | 56% |
| Total Carbs 54.64g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 53.25g | 36% |
| Protein 147.76g | 236% |
