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Creamy Macaroni and Cheese

Makes: 8 to 10 servings
Prep 25 mins Bake 325°F 40 mins
Creamy Macaroni and Cheese
Ingredients
  • 16  ounces  dried elbow macaroni (4 cups)
  • 2  cups  shredded sharp cheddar cheese (8 ounces)
  • 1 8  ounce package  pasteurized prepared cheese product, cut up
  • 1/4  cup  butter, cut up
  • 3  eggs, lightly beaten
  • 1 12  ounce can  evaporated milk
  • 1 10 3/4 ounce can  condensed cheddar cheese soup or 1 cup process cheese dip
  • 1/4  teaspoon  ground white pepper
Directions

1. Preheat oven to 325 degrees F. Cook macaroni according to package directions. Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl. Add 1-1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine. Set aside.

2. In a medium bowl whisk together eggs, milk, cheese soup, and white pepper until smooth. Stir egg mixture into macaroni mixture. Spoon macaroni mixture into a 3-quart casserole dish.

3. Cover and bake for 25 minutes. Uncover and stir well. Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese. Bake, uncovered, for 15 to 20 minutes more or until heated through (160 degrees F) and cheese melts.

From the Test KitchenLighten Up:
  • For a lighter macaroni and cheese, substitute reduced-fat versions of the cheddar cheese and cheese product. Use only 1/8 cup butter, decrease eggs to two, and use fat-free evaporated milk.
Nutrition Facts (Creamy Macaroni and Cheese)
  • Servings Per Recipe 8,
  • cal. (kcal) 635,
  • Fat, total (g) 35,
  • chol. (mg) 189,
  • sat. fat (g) 21,
  • carb. (g) 54,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 11,
  • pro. (g) 27,
  • vit. A (IU) 1118,
  • vit. C (mg) 1,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 153,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1207,
  • Potassium (mg) 510,
  • calcium (mg) 576,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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