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Add a photoLayers of macaroni and cheese my family loves!
Ingredients
- 16 ounce box Elbow Macaroni (large size)
- Salt for boiling pasta water
- 8 ounces Shredded Sharp Cheddar Cheese
- 8 ounces Shredded Monterey Jack Cheese
- 8 ounces Shredded Mozzarella Cheese
- Salt and black pepper, to taste when serving
- 1 cup Milk
- 1/4 cup Light Cream
Directions
- Pre Heat oven 350 F
- Boil water, add salt and elbow macaroni (cook per box instructions-to al dente), drained
- In a double broiler add all cheese until melted, stir and transfer to a large mixing bowl, add milk, cream and stir well to combine
- Add drain elbow pasta and add into large mixing bowl, stir well to combine, transfer to a 9x12x3 non stick baking dish
- Place into a hot oven and bake 20 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 6 servings | |
| Calories 732 | |
| Calories from Fat 320 | 44% |
| Total Fat 35.94g | 45% |
| Saturated Fat 21.47g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 662mg | 28% |
| Potassium 343mg | 10% |
| Total Carbs 60.84g | 16% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.78g | 3% |
| Protein 39.92g | 64% |
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