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9Ingredients
45Minutes
610Calories
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Ingredients
US|METRIC
8 SERVINGS
- 16 oz. elbow macaroni (cooked)
- 3 cups cheddar cheese (shredded)
- 8 oz. colby cheese (shredded)
- 2 eggs (beaten, {You can substitute with Eggbeaters}.)
- 1/2 cup sour cream
- butter
- pepper
- salt
- 2 cups milk
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Directions
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol145mg48% |
Sodium630mg26% |
Potassium390mg11% |
Protein30g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber2g8% |
Sugars7g |
Vitamin A20% |
Vitamin C2% |
Calcium70% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Natasha p. 3 years ago
i added uncoocked orange and red bell peppers and bread crumbs rigut before baking it
Curtis 4 years ago
The macaroni and cheese was delicious and my family loved it. I will make it again!
Kevin 4 years ago
I would recommend that you shred your own cheese to make it creamier while it bakes
Toni 5 years ago
I make this in a slow cooker instead of the oven, set for 2 hours and I use no-boil elbow noodles - I just stir it all together and dump into the slow-cooker. Everything else is as written. Turns out great every time.
Steven F. 7 years ago
I like this recipe because you don't have to add filler ingredients like i have seen in other recipe. It is simple and to the point. The only thing I changed was gluten free macaroni. It was awesome!