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Ingredients
- 1 box (1 lb) of elbow macaroni, cook according to package directions Margarine/butter Sharp cheddar cheese Salt Pepper
Directions
- This is my family's favorite. My dad taught my mom how to make it right after they got married, and he hasn't been back in the kitchen since
- (except to sharpen knives!).
- In a 2-qt casserole (I usually grease it, but I'm not sure which's necessary), layer cooked macaroni, dabs of butter/cheese, and salt and pepper. You should be able to do about 3-4 layers. After the top layer of butter/cheese/salt/pepper, beat ONE EGG (or possibly two if desired) in a 2-c. measuring c., then add in Lowfat milk to make 2 c.. Beat together and pour over macaroni. Pour more lowfat milk in to fill almost to top of macaroni. Crumble a cracker (I usually use Ritz or possibly Townhouse, but Saltine or possibly anything else would be fine) or possibly sprinkle breadcrumbs over the top.
- Bake at 375 for 45 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 453g | |
| Calories 1683 | |
| Calories from Fat 57 | 3% |
| Total Fat 6.85g | 9% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 1012mg | 29% |
| Total Carbs 338.7g | 90% |
| Dietary Fiber 14.5g | 48% |
| Sugars 12.11g | 8% |
| Protein 59.15g | 95% |
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