Macaroni and Cheese
Macaroni and Cheese
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 963
- Total Fat
- 100
- Saturated Fat
- 62
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 14
- Cholesterol
- 286
- Sodium
- 498
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 963
- Total Fat
- 100
- Saturated Fat
- 62
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 14
- Cholesterol
- 286
- Sodium
- 498
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
1 cup heavy cream
1 cup milk
2 cups grated Cheddar
1/2 teaspoon cayenne pepper
1/4 teaspoon grated nutmeg
Salt and pepper
1 pound elbow macaroni, cooked and strained, tossed with 2 tablespoons unsalted butter
1/2 cup fresh bread crumbs
2 ounces butter, diced into small pieces
Directions
- In a saucepan, bring heavy cream, milk, cheese, and seasonings to a boil, then stir and simmer until cheese is melted. Toss with macaroni and pour into baking dish. Sprinkle bread crumbs on top and dot with butter. Bake for 30 minutes in a preheated 350 degree oven and bread crumbs are toasted and nicely browned.
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