Baked Macaroni and Cheese (By Mark Bittman)
45 mins (prep 30, cooking 15)
14 ingredients
4-6 servings
From How to Cook Everything by Mark Bittman. The original recipe called for an entire pound of pasta; however, I found it way too dry with that sauce-to-pasta ratio, so I halved the amount of pasta. I also used rotini and sharp cheddar when I made it. I haven't tried any of the variations yet.

Categories:  side-dish , <-60-mins , pasta,-rice-and-grains , north-american , comfort-food , taste~mood , equipment , cheese , pasta , eggs~dairy , time-to-make , american , oven ,
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Serving Size (224.78 g)
Servings 4
Amount per Serving
Calories 878.41 Calories from Fat 270.36
% Daily Value *
Total Fat 30.04g 184.86%
Saturated Fat 17.34g 346.85%
Trans Fat 0.48g %
Cholesterol 157.94mg 210.59%
Sodium 1287.68mg 214.61%
Total Carbohydrate 99.07g 132.09%
Dietary Fiber 1.63 g 26.09%
Sugars 38.96 g %
Protein 51.78g 414.24%
Vitamin A 852.1IU% Vitamin C 4.28mg%
Calcium 1371.72mg% Iron 4.41mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
freshly grated parmesan cheese, fresh ground black pepper