Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 1 package (225 grams / 8 oz ) dried macaroni pasta
- 2 eggs
- 2 cups grated cheese
- 1½ cups evaporated milk
- 1 small onion , finely chopped
- 1 carrot , grated
- 1 tsp salt
- ¼ tsp white pepper
- 1 tsp prepared yellow mustard
- 1 pat of unsalted butter , melted
- Breadcrumbs
Directions
Boil macaroni in salted water until tender; drain.
Beat eggs until fluffy.
Combine macaroni, eggs, cheese, milk, onion, carrot, salt, white pepper, mustard, and butter.
Pour into a greased baking dish and sprinkle shredded cheese and bread crumbs evenly on top.
Bake at 175°C (350°F) until firm (about 30 minutes). A fork or metal skewer should come out dry when you press it all the way through the pie.