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    You are in: Home / Recipes / Baked Mac'n'Cheese Recipe
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    Baked Mac'n'Cheese

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    2 Total Reviews

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    • on April 13, 2013

      Just the thing for a chilly wet day like today! I used the full amount of Velveeta (just happened to have an 8 oz chunk in the fridge, waiting for it's purpose in life), and I used the Mexican blend cheese too (no cheddar to be had). I didn't realize that I was out of elbow macaroni when I started making this, so the closest sub I had in the house was some whole wheat rotini, which worked just fine. DH and I were happy campers with our mac and cheese today (his lunch, my dinner). Thanks for posting! Made for PAC Spring 2013

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    • on April 03, 2013

      Yummy mac and cheese. I made as directed except that I used a Mexican blend cheese instead of the cheddar. Really creamy and my company totally enjoyed this. Thanks vglikman for sharing. Made for Spring PAC 2013.

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    Nutritional Facts for Baked Mac'n'Cheese

    Serving Size: 1 (215 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 562.7
    Calories from Fat 275
    Total Fat 30.5 g
    Saturated Fat 18.6 g
    Cholesterol 159.6 mg
    Sodium 717.8 mg
    Total Carbohydrate 45.9 g
    Dietary Fiber 1.6 g
    Sugars 3.9 g
    Protein 25.2 g


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