Updated: Aug 30, 2022
Recipe contributed by LaShae Rolle, MPH, CPH
This macaroni and cheese recipe is delicious, thick, and gooey, and probably not the healthiest option on the table. Sometimes it’s not possible to make a recipe healthier without losing its character, so this recipe is brought to you by “portion control” and “dietary balance.” We recommend eating a ½ cup portion (“portion control”) and pairing it with at least 1 cup of vegetables or whole grains (“dietary balance”) like Grey’s coleslaw recipe, Paola’s lentil stew, baked beans, grilled broccoli and cauliflower, or fresh veggies to balance the richness with nutrients your body needs.
Holiday treats can be full of refined starches and saturated fats, but treats *can* be a part of a balanced diet.
2 tsp salt
1lb elbow macaroni
1/2 stick of butter
1 can of evaporated milk
1/2 diced green bell pepper
1/2 diced white onion
32oz shredded cheddar cheese
2 eggs, beaten
Add salt to a large pot of water. Bring water to a boil. Add uncooked macaroni pasta and boil until noodles are cooked.
Strain macaroni noodles and place them back into the pot with the heat on low.
Add butter and stir into macaroni until melted.
Slowly add evaporated milk and ¾ of the cheese to the dish.
Add black pepper, diced onions, and diced bell peppers and stir until the cheese is melted and all the ingredients are blended together.
Add beaten eggs and stir quickly to prevent eggs from scrambling while mixing. Continue stirring until all the ingredients are evenly distributed.
Spread the mixture evenly into a large pasta baking pan (8 x 10 inches).
Sprinkle the reserved cheese evenly over the entire dish.
Bake at 350°F for 35-45 minutes or until the cheese is melted and is a golden cooler.
Let the macaroni cool before cutting and serving.