Macaroni And Cheese Casserole With Luncheon Meat
|Flour||3 1⁄2 Tablespoon|
|Dry mustard||2 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Shredded sharp cheddar cheese||1⁄2 Pound|
|Canned elbow macaroni||8 Ounce, cooked and drained (1 Package)|
|Canned luncheon meat||12 Ounce|
|Melted butter/Margarine||3 Tablespoon, melted|
|Seasoned dry bread crumbs||1⁄2 Cup (8 tbs)|
In a deep, 2 1/2 quart, heat-resistant, non-metallic casserole melt butter or margarine on full power 30 seconds.
Blend in flour, salt, pepper and dry mustard stirring until smooth.
Gradually stir in milk until smooth.
Heat, uncovered, on roast for 12 minutes or until thickened and smooth.
Stir occasionally during last half of cooking time.
Add shredded cheese and stir until melted.
Add cooked macaroni and luncheon meat.
Stir until well blended.
In a small, heat-resistant, non-metallic bowl combine melted butter or margarine and bread crumbs and heat, uncovered, on full power 3 minutes or until bread crumbs are lightly browned.
Sprinkle bread crumb mixture over macaroni mixture.
Heat, uncovered, on roast for 7 minutes or until heated through.
Serving size: Complete recipe
Calories 3003 Calories from Fat 1901
% Daily Value*
Total Fat 215 g330.3%
Saturated Fat 113.3 g566.4%
Trans Fat 0 g
Cholesterol 729.4 mg243.1%
Sodium 6576.7 mg274%
Total Carbohydrates 128 g42.7%
Dietary Fiber 4 g16%
Sugars 38.5 g
Protein 152 g304.8%
Vitamin A 108.5% Vitamin C 1.4%
Calcium 249% Iron 42.1%
*Based on a 2000 Calorie diet