32 oz elbow macaroni
3 eggs
3 cups milk
4 cups Cheddar cheese, shredded
¼ tsp salt
Preheat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Beat eggs and milk together. Pour ½ of the cooked macaroni into a 9x13-inch baking dish. Cover macaroni with ½ of the cheese. Pour the remaining macaroni into the baking dish leaving a little room at the top. Cover with the remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
Bake in the preheated oven for 1 hour or until a knife inserted comes out clean.
Serve and enjoy!
Sugar: 8g
:
Calcium: 544mg
Calories: 728kcal
Carbohydrates: 90g
Cholesterol: 130mg
Fat: 25g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 2g
Potassium: 452mg
Protein: 34g
Saturated Fat: 14g
Sodium: 493mg
Trans Fat: 1g
Vitamin A: 803IU
