Macaroni and Canadian Cheese Casserole
158 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 511511 cal |
| pro | 27 g27g pro |
| total fat | 26 g26g total fat |
| sat. fat | 15 g15g sat. fat |
| carb | 41 g41g carb |
| fibre | 2 g2g fibre |
| sugar | 4 g4g sugar |
| chol | 193 mg193mg chol |
| sodium | 690 mg690mg sodium |
| potassium | 233 mg233mg potassium |
| % RDI: | - |
| calcium | 4646 calcium |
| iron | 1919 iron |
| vit A | 2525 vit A |
| folate | 5959 folate |
This easy, cheesy casserole comes together in minutes. Eggs and milk help create a macaroni and cheese that's different from the usual fare.
Ingredients
Preparation
In large pot of boiling salted water, cook pasta until tender, 10 to 12 minutes; drain.
In greased 13- x 9-inch (3 L) baking dish, spread one-third of the cooked pasta; sprinkle with one-third of the cheese. Repeat layers.
In bowl, whisk together eggs, milk, Dijon mustard and salt. Pour over pasta. Dot with butter. Cover and bake in 325°F (160°C) oven for 30 minutes. Uncover and bake until light golden, 25 to 30 minutes. Let stand for 10 minutes before serving.
In greased 13- x 9-inch (3 L) baking dish, spread one-third of the cooked pasta; sprinkle with one-third of the cheese. Repeat layers.
In bowl, whisk together eggs, milk, Dijon mustard and salt. Pour over pasta. Dot with butter. Cover and bake in 325°F (160°C) oven for 30 minutes. Uncover and bake until light golden, 25 to 30 minutes. Let stand for 10 minutes before serving.
- Keywords : Main Course; Bake; Macaroni; Cheddar cheese; Eggs; Milk;
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