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Slow-Baked Macaroni and Cheese

Slow-Baked Macaroni and Cheese Recipe

  • 1½ cups milk
  • One 12-ounce can evaporated milk
  • 3 large eggs
  • ¼ cup (½ stick) unsalted butter, melted
  • ½ teaspoon salt
  • 3 cups (12 ounces) shredded Italian fontina cheese
  • ½ pound elbow macaroni or mini penne tubes, parcooked and drained
  • Freshly ground black pepper to taste
  • ½ cup grated Parmesan cheese
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 921kcal (46%)
Total Fat 55g (85%)
Saturated Fat 33g (163%)
Cholesterol 332mg (111%)
Total Carbohydrate 57g
Dietary Fiber 2g
Sugars 16g
Protein 47g
* 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.



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