Curried Eggs & Macaroni
4
Servings
Servings
5m PT5M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #19124
May 19, 2015
Categories: Comfort Food, Dinner, Lunch, Main Dish, Eggs, Pasta, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Vegetarian, Macaroni more
"Jackie Cooper's mom made this, it would be good for meatless Mondays"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (503.4 g)
- Calories 1087.9
- Total Fat - 29.4 g
- Saturated Fat - 13.7 g
- Cholesterol - 460.9 mg
- Sodium - 791.2 mg
- Total Carbohydrate - 164.6 g
- Dietary Fiber - 17.6 g
- Sugars - 6.9 g
- Protein - 52.4 g
- Calcium - 307.5 mg
- Iron - 10.1 mg
- Vitamin C - 15 mg
- Thiamin - 1.1 mg
Step 1
Heat butter in a saucepan.
Step 2
Add green pepper and celery; cook and stir until soft, but not brown. Add and stir in flour. Add in curry and salt.
Step 3
Slowly add and stir in milk. Cook and stir until thickened.
Step 4
Blend in macaroni.
Step 5
Top with eggs, then sprinkle on paprika.
Tips & Variations
No special items needed.
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