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Baked Macaroni 'n' Cheese Recipe

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Everyone loves the golden color and cheesy goodness so much that I'm asked to bring this dish to all our get-togethers.—Karen Ochs, Erie, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 18 servings

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 2 pounds process American cheese (Velveeta), cubed
  • 8 ounces Swiss cheese, cubed
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 4 eggs
  • 4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika

Nutritional Facts

1 serving (3/4 cup) equals 359 calories, 19 g fat (12 g saturated fat), 98 mg cholesterol, 806 mg sodium, 27 g carbohydrate, 1 g fiber, 20 g protein.

Directions

  1. Cook macaroni according to package directions. Drain and rinse in cold water. Transfer to a large bowl; add the cheese, green pepper, onion and pimientos. In a small bowl, combine the eggs, milk, salt and pepper; pour over macaroni mixture and mix well.
  2. Pour into two greased 13-in. x 9-in. baking dishes. Sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and browned. Yield: 18 (3/4-cup) servings.
Originally published as Baked Macaroni 'n' Cheese in Taste of Home October/November 2000, p54

Nutritional Facts

1 serving (3/4 cup) equals 359 calories, 19 g fat (12 g saturated fat), 98 mg cholesterol, 806 mg sodium, 27 g carbohydrate, 1 g fiber, 20 g protein.

Reviews for Baked Macaroni 'n' Cheese

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 10, 2014

this was great!

MY REVIEW
Reviewed Oct. 9, 2012

I love the flavor of this dish, but it had too much cheese. I will make this again, but cut down on the Velveeta.

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