Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces Elbow Macaroni, cooked & drained
- 1 tablespoon finely chopped onions
- 1 tablespoon finely chopped Green Peppers
- 1 tablespoon finely chopped celery
- 6 ounces Cheddar Cheese, grated
- salt & pepper
- 1 tablespoon Evaporated Milk
Directions
Add the onion, green pepper and celery to the cooked macaroni; stir.
Add 1/2 of the cheese & stir over low heat until melted.
Season & stir in evaporated milk.
Spoon into well-greased 8x8x2" baking pan & sprinkle remaining cheese evenely over top.
Bake in a preheated oven at 350° for 20 minutes.
Let stand for 10 minutes and cut into squares to serve.
Category:Bahamian Recipes
Category:Bahamian Snacks