Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- ½ lb macaroni
- 1 tbsp butter
- 1 egg, beaten
- 1 tbsp salt
- 1 tbsp dry mustard
- 3 cups sharp cheddar cheese, grated
- 1 cup milk
Directions
Boil macaroni in water until tender. Drain thoroughly.
Stir in butter and egg.
Mix mustard and salt with 1 tbsp hot water and add to milk.
Add cheese to macaroni.
Leave enough to sprinkle on top.
Pour into buttered casserole.
Sprinkle with remainder of cheese.
Bake at 350°F for about 45 minutes until custard is set and to is crusty.
Category:Cathy's Recipes
Category:Macaroni and Cheese Recipes
Category:Casserole Recipes
Category:Cheddar Recipes
Category:Egg Recipes
Category:Milk and cream Recipes