Macaroni and Cheese

Name: Macaroni and Cheese
Ingredients: 4 pounds macaroni; 4 large cans evaporated milk; 1 pound margarine; 2 cups flour; 4 pounds grated cheese; Salt; pepper; paprika

From Quaker recipes, 1954

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

18522Calories

801 gProtein

1778 gCarbs

903 gFat

Full nutrition (34 nutrients)

Calories18522 kcal

Protein801 g

Carbohydrates1778 g

Fiber58 g

Sugars50 g

Total Fat903 g

Saturated Fat351 g

Monounsaturated Fat284 g

Polyunsaturated Fat153 g

Omega-32.3 g

Cholesterol1579 mg

Sodium31992 mg

Potassium7803 mg

Calcium16481 mg

Iron46 mg

Magnesium1666 mg

Phosphorus15226 mg

Zinc106 mg

Copper6.4 mg

Manganese20 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A7852 mcg

Vitamin E81 mg

Vitamin K449 mcg

Vitamin B64.2 mg

Vitamin B1225 mcg

Thiamin (B1)4.5 mg

Riboflavin (B2)8.5 mg

Niacin (B3)49 mg

Folate841 mcg

Choline312 mg

Caffeine0 mg

Water696 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 64. The excerpt below is the record exactly as published.

Macaroni and Cheese 4 pounds macaroni 4 large cans evaporated milk 1 pound margarine 2 cups flour 4 pounds grated cheese Salt, pepper, paprika

Cook this with the app: pantry check, scaling, and the assistant.