Macaroni and Cheese

Here’s a good high calorie mac and cheese.  I’ve been exercising more lately, but not looking for further weight loss.  This has meant that I’ve been looking for ways to increase my calorie intake while still maintaining other levels of nutrients.  For instance, I’ve settled on a optimum balance of 15 to 30 percent of my daily calories from protein with the rest of the day’s calories split evenly between carbs and fats.  This balance seems to provide enough of the carbs to maintain energy levels, while still having enough of the fats to prevent skin dryness, but I digress, here is the recipe:

– 1 lb dry Macaroni
– 4c Whole Milk
– 1 lb Cheddar Cheese
– 1/2c Butter
– 1/2c Wheat Flour
– 1c Shredded Carrot
– 1c Diced Red Pepper
– 1/2c Diced Fresh Jalapeno
– 1c Diced White Mushrooms
– 1 tsp Salt
– 1 tsp Ground Black Pepper
– 1c Bread Crumbs


Preheat oven to 375 degrees.

Cook macaroni pasta per box directions, drain, and set aside.

In a large saucepan, heat milk but keep below boiling. Melt the butter into the milk, and add the flour and spices. Shred the cheddar cheese and melt into the milky roux. Add the macaroni, carrot, peppers, and mushrooms to the cheese sauce.

Pour the mac asnd cheese into a 9×13 baking pan and sdprinkle bread crumbs on top.

Bake for 40 minutes at 375 degrees.

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