Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 7 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon dry mustard
- 1 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce
- 2 cups milk
- 3 cups grated cheddar cheese, divided
Directions
Cook macaroni in boiling salted water for 6 minutes.
Meanwhile, in a small saucepan, melt butter.
Stir in flour, salt, mustard, pepper and hot sauce.
Cook and stir until smooth.
Drain macaroni.
Combine with butter mixture in a large bowl and mix well.
Stir in milk and 2 cups cheese.
Pour into an ungreased baking dish.
Cover and bake at 350 for 30 minutes or until bubbly.
Sprinkle with remaining cheese and let stand 5 minutes before serving.