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Nutrition Facts
Serving Size 236 g
(Approx. 10 Servings)
Amount Per Serving
Calories 530 Calories From Fat 330
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 22 g 110%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 1270 mg 53%
Total Carbohydrate 23 g 8%
Dietary Fiber 1 g 4%
Sugars 8 g
Protein 24 g
Vitamin A 15% • Iron 4%
Vitamin C 6% • Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Armadillo Egg Mac and Cheese Casserole

Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

2 packages armadillo eggs
1 Lb pasta, your favorite kind
1/2 cup(s) yellow onions, diced small
1 Tbsp fresh garlic, minced
2 Tbsp sherry vinegar
1 1/2 cup(s) heavy whipping cream
2 cup(s) H-E-B Select Ingredients Whole Milk
2 cup(s) Monterey Jack cheese, shredded
2 cup(s) Asiago cheese, shredded
1 cup(s) Colby Jack cheese, shredded
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Instructions

1
Preheat oven to 350˚F. Completely thaw armadillo eggs and bake according to package instructions. Chop cooked armadillo eggs into small pieces and set aside.
2
Cook pasta according to package instructions and set aside. In a large pot, add chopped onions and garlic and stir fry until translucent. Add in 2 tablespoons of sherry vinegar and cook until vinegar has completely evaporated before adding in cream and milk. Simmer milk and cream mixture for 10 minutes.
3
Add 1.5 cup of both cheeses to cream mixture (reserve the other cup of cheese for topping) and whisk until fully melted. Continue to cook cheese sauce until sauce begins to thicken slightly.
4
Place cooked pasta and chopped armadillo eggs into a 9x13" casserole dish and pour cheese sauce over it. Use a spoon or spatula to evenly combine mixture. Spread remaining Colby Jack cheese evenly over the top and bake for 20 minutes or until cheese is slightly browned and melted.
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