Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. box elbow macaroni
- 1 lb. mild Cheddar cheese, grated
- 1/2 c. margarine, melted
- 6 eggs
- 2 13-oz. cans evaporated milk
- salt and pepper to taste
Directions
Cook macaroni in boiling salted water according to package directions.
Drain well and dump into a big bowl. Add grated cheese, reserving 1/2 c. to sprinkle on top.
Stir in cheese until melted. Stir in margarine and eggs; stir well to distribute evenly.
Add milk. Mixture will be fairly liquid.
Pour into 13x9" pan, sprinkle with reserved cheese on top. Bake at 350F, for 45 minutes,until set. Serves 8.