Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| 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
- 16 oz elbow macaroni pasta
- 1 and 1/2 cups heavy cream
- 20 oz diced tomatoes and green chiles (recommend Rotel)
- 6 cups of shredded cheddar cheese
Directions
Set oven to 400 F
Cook pasta according to box instructions, then drain and return to the pot.
Mix the diced tomatoes and chiles, heavy cream, and 4 cups of shredded cheddar in the pot with the pasta
Dump mixture into a 9x13 inch casserole dish and cover with remaining 2 cups of shredded cheddar.
Cover with foil and bake for 30 minutes
Remove foil and bake for another 15 minutes
After 15 minutes, check for light browning of the cheese. If none exists, bake for 5 more minutes.
Let stand for 10 minutes before serving.