Tasty Mixed Up Mac and Cheese

Tasty Mixed Up Mac and Cheese

Prep Time

10 minutes

Cook Time

40 minutes

Serves

 

Recipe by Andrew Schloss, courtesy of Mealtime.org.

This recipe is part of Andrew Schloss’ One Recipe, Four Ways meal system.

The macaroni and cheese used in this recipe may also be used to create the following three recipes for 2:

Mararoni, Ham and Cheddar (green napkin)

Pasta Shrimp Parmesan (yellow napkin)

Pasta Florentine (orange napkin)

Nutrition Information Per Serving: Calories 420; Total fat 16g; Saturated fat 7g; Cholesterol 60mg; Sodium 330mg; Carbohydrate 52g; Fiber 3g; Protein 17g; Vitamin A 120%DV;
Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV

DV = Daily Value

Ingredients

  • 1 can (14.5 ounces) sliced carrots, drained and rinsed
  • 2 cans (18 oz each) ready-to-serve, low -sodium or regular creamy mushroom soup
  • 1 extra-large egg, lightly beaten
  • 1 package (8 ounces) shredded, Colby jack cheese
  • 1 pound elbow macaroni, cooked according to package directions, slightly cooled
  • Salt and ground black pepper, to taste (optional)
  • Non-stick spray oil

Preparation

  • 1 Preheat oven to 350°F.
  • 2 Combine the soup-carrot mixture, the remaining soup and egg in a large mixing bowl. Fold in the cheese and macaroni, and season to taste with salt and pepper, if desired.
  • 3 Coat a 9 x 13-inch baking dish with spray oil. Scrape the macaroni and cheese mixture into the baking dish and smooth the top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 10 minutes more until bubbling around the edges.
  • 4 Serve as-is, or use approximately 3 cups of the mac and cheese in one of the other three recipes from the "One Recipe, Four Ways" series.

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