Lisa’s Macaroni and Cheese I use three kinds of cheese to make this rich, baked macaroni and cheese. My husband considers it a special treat, and my six-year old son especially likes the ‘stringy cheese’! The shape of the baking pan will affect the outcome. I like lots of ‘crunchy stuff,’ so prefer a long, shallow pan. A deeper, narrower pan will yield more of the soft ‘insides.’
Per Serving: 860 calories; protein 44g; carbohydrates 91.8g; fat 34.2g; cholesterol 93.7mg; sodium 563.2mg.