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MacAroni & Cheese


A delicious macaroni and cheese casserole that's perfect to serve when you have family or friends over.













Trans-fat Free


16 ounces pasta, elbow macaroni
large elbow
16 ounces cheddar cheese
sharp, halved
3 cups milk
6 large eggs
2 teaspoons worcestershire sauce
5 drops red hot pepper sauce
1 teaspoon prepared mustard
1 teaspoon salt
1 dash black pepper
1 dash paprika


Boil macaroni and drain. Slice 8 oz. sharp cheddar in ¼ inch thick pieces and set aside. Preheat oven to 350℉ (180℃).

Place additional 8 oz. of sharp cheddar in food processor and pulse 4 or 5 times. Add milk, eggs, Worcestershire sauce, Louisiana hot sauce, mustard, salt and a dash pepper. Blend well; cheese should be well-processed.

Put cooked macaroni in glass casserole. (My mom always used one of those square ones. For a half batch, my glass 'loaf pan' that holds one quart is perfect.) Pour liquid over macaroni, making sure mixture is incorporated well. Pave the top with the reserved cheese and bake for about an hour, 'till custard sets and top is golden. Can sprinkle top with paprika for visual interest about 10 to 15 minutes before done.

Vicki's notes:

  • This happens to be one of my major comfort foods (why is it always the ones so high in fat?), tho' I usually halve this recipe b/c there are only two of us...

  • Can top with ½ cup bread crumbs tossed in 2 tablespoon butter and brown under broiler at end of cooking time.

  • Instead of casserole, turn macaroni into hollowed tomatoes and bake approximately 15 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 41344% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 260mg 87%
Sodium 775mg 32%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 48g
Vitamin A 17% Vitamin C 1%
Calcium 45% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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