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Creamy Baked Macaroni and Cheese – Not Low Fat!

5.0(19)

Combined a few recipes together and this is the BEST I came up with. Cheesy - Creamy Crusty top and easy to reheat with putting a little bit more milk into and on top of the leftovers and covering with foil putting back into the oven for 1/2 hour

by catpete·published 2008-08-28

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Pasta Shells

Servings

8 serving(s)

Total time

50 min

prep 10 min

Calories / serving

815 kcal

Ingredients (11)

serves

1 lb medium shell macaroni noodlesnoodle
1/2 cup butterbutter
1 teaspoon saltsalt
1/2 teaspoon pepperpepper
1/2 teaspoon dry mustardmustard
1/2 cup flourflour
3 1/2 cups whole milkmilk
1 egg, beatenegg
8 ounces cream cheese, cut into cubescream-cheese
1 lb processed cheese, cut into cubes like Velveeta cheese
2 cups shredded sharp cheddar cheese

Instructions (9 steps)

01Boil noodles according to package.
02After noodles are drained and have cooled for a few minutes, put them in a big bowl and mix with beaten egg.
03Preheat oven to 350 degrees.
04Grease 9x13 pan.
05

In a pan cook butter, salt, pepper, ground mustard and flour and stir until smooth.

06Remove from heat add milk, return to heat and bring to a boil.

08Remove from heat and add cheeses, stir until melted.

09Pour over noodles that are in a bowl stir, pour into greased pan and bake at 350 degrees for 40 minutes or until top is golden brown and crusty!

Nutrition (per serving)

Calories: 815 kcal
Protein: 33 g
Fat: 50 g
Saturated fat: 30 g
Carbs: 60 g
Fiber: 2 g
Sugar: 12 g
Sodium: 1626 mg
Cholesterol: 162 mg

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Rich recipe — supports nutrition-aware planning.