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Baked Macaroni and Cheese II
- 1 pound macaroni
- 1 (11 ounce) can condensed cream of Cheddar cheese soup
- 1 1/2 cups milk
- 14 ounces extra sharp white Cheddar cheese, shredded, divided
- 1 (14.5 ounce) can stewed tomatoes
- 1/4 cup dry bread crumbs
Directions:View on All Recipes
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|Serving Size 1/7 of a recipe|
|Amount Per Serving|
|Total Fat 24.3g|
|Saturated Fat 13.2g|
|Total Carbohydrate 64.5g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|