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13Ingredients
65Minutes
480Calories
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Ingredients
US|METRIC
16 SERVINGS
- 16 oz. elbow macaroni (cooked)
- 1 cup whole milk
- 24 oz. evaporated milk
- 3 eggs
- 1 stick butter (cubed)
- 8 oz. colby jack cheese (shredded)
- 8 oz. cheddar (sharp, shredded)
- 1 lb. Velveeta (cubed)
- salt (to taste)
- 1 Tbsp. ground white pepper
- 1 Tbsp. granulated sugar
- 1/2 cup sour cream (optional)
- 1 cup mild cheddar cheese (shredded, for top)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium800mg33% |
| Potassium370mg11% |
| Protein22g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber<1g4% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C2% |
| Calcium50% |
| Iron8% |
* 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(2)
Zip 6 years ago
The family said it was the best Mac n Cheese they have ever tasted. Thank you so much for the recipe. I made a batch with Gouda cheese (my favorite).
Susan C. 6 years ago
Great! I made it with half gluten free macaroni and half regular (Barilla). The pastas were separated of course, but one recipe of sauce.