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Ingrid De La Flor: "I followed the recipe as is. It turned out well…" Read More
10Ingredients
35Minutes
740Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. macaroni
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 3 Tbsp. all purpose flour
- 1 1/2 cups 2% milk
- 2 Tbsp. cheese (Chives & Bacon Dip Mix)
- 3 cups low-fat cheddar cheese (grated)
- 1 pinch cayenne pepper
- sea salt (Grinder, to taste)
- black pepper (Grinder, to taste)
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium820mg34% |
| Potassium520mg15% |
| Protein40g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate97g32% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A8% |
| Vitamin C2% |
| Calcium50% |
| Iron25% |
* 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(7)
Ingrid De La Flor 25 days ago
I followed the recipe as is. It turned out well. I finished it off by baking it @350 degrees for 30 minutes and added breadcrumbs on the top before popping it in the oven. This is a big batch of macaroni and cheese. Halve or quarter the recipe accordingly for the amount of people you are making this for.
Tori H. 4 months ago
used adobo and taco seasoning instead, and 1/3 of the recipe, plus minced garlic. great base to make your own!! highly recommend
Dom 9 months ago
It turned out really good i wouldn’t add any more milk. I added bacon and creole seasoning. I also. Added havati to make it extra creamy.
Glen Bigelow 2 years ago
Good but i baked it in the oven for 30 minutes plus i added pepper bacon to the cheese sauce to give it a little kick
Bair 2 years ago
If you are cooking for 4-5 people or less I would recommend cutting this recipe in half because making a 1 lb. box of macaroni is a lot! It tasted good but my family said it needed more cheese, so you might add to taste some more cheese when making the sauce.