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Add a photoServings: 8
Ingredients
- 1 pkt large elbow macaroni - (8 ounce) cooked
- 16 x saltine crackers finely crushed
- 1 tsp salt
- 1 tsp seasoned pepper
- 8 ounce sharp Cheddar cheese block shredded
- 8 ounce extra-sharp Cheddar cheese block shredded
- 6 lrg Large eggs lightly beaten
- 4 c. lowfat milk
Directions
- Layer one-third each of macaroni, crackers, salt, pepper, and cheeses into a lightly greased 13- by 9-inch baking dish. Repeat layers twice.
- Whisk together Large eggs and lowfat milk; pour over pasta mix.
- Bake at 350 degrees for 55 to 60 min or possibly till golden brown and set. Let stand 10 min before serving.
- This recipe yields 8 to 10 servings.
- Comments: The Large eggs and lowfat milk form a custard base in this version. Crackers thicken it.
- For testing purposes only, we used Kraft Cracker Barrel cheeses.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 8 servings | |
| Calories 245 | |
| Calories from Fat 133 | 54% |
| Total Fat 15.07g | 19% |
| Saturated Fat 8.1g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 634mg | 26% |
| Potassium 277mg | 8% |
| Total Carbs 11.09g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 6.81g | 5% |
| Protein 16.5g | 26% |
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