Tasty Mixed-Up Mac and Cheese
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 (14 1/2 ounce) can sliced carrots, drained and rinsed
- 2 (18 ounce) cans regular cream of mushroom soup
- 1 extra-large egg, lightly beaten
- 1 (8 ounce) package shredded Colby monterey jack cheese
- 1 lb elbow macaroni, cooked according to package directions, slightly cooled
- salt & fresh ground pepper, to taste (optional)
- non-stick cooking spray
directions
- Preheat oven to 350°F.
- Purée the carrots in a blender or food processor, adding enough soup to keep the mixture smooth.
- 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.
- 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.
- Serve as-is, or stir one of the following mixtures into two portions, or approximately 3 cups, of the mac and cheese.
-
Nutritional 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.
- * Daily Value.
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