Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
33
High
Nutrition per serving
Calories928.5 kcal (46%)
Total Fat51.5 g (74%)
Carbs65.9 g (25%)
Sugars1.7 g (2%)
Protein50.1 g (100%)
Sodium1053.1 mg (53%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For pasta
For sauce
5 cupsevaporated milk
2 ½ cupssharp cheddar cheese
shredded, for pasta
2 cupsmozzarella cheese
shredded, for pasta
black pepper
to taste
garlic powder
to taste
For top cheese layer
Instructions
Step 1
Bring water and salt to a boil in a large pot.
Step 2
Once water is boiling, add pasta.
Step 3
Boil pasta for about 6 minutes (make sure pasta isn't completely raw but not fully cooked because it will continue to cook in the oven).
Step 4
Strain pasta and put on the side. Preheat oven to 350° F.
OvenPreheatStep 5
On medium-low heat, add evaporated milk, cheeses, and garlic powder to a medium size pot. Slowly stir until the cheese melts and sauce starts to simmer.
Step 6
In a appropriately sized baking dish, add the pasta. Then slowly pour your cheese sauce onto the pasta and into the baking dish. Carefully mix until pasta is fully coated in cheese sauce.
Step 7
In a small bowl, mix your leftover cheddar and mozzarella cheese. Sprinkle cheese mixture on top of the mac and cheese.
Step 8
Bake mac and cheese at 350° F for about 15 minutes or until top cheese layer is golden brown. Enjoy!
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
