Baked Mac and Cheese
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
633
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 477 mg | (12 %) | ||
| Calcium | 741 mg | (74 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 ozs short cut macaroni
- ¼ cup butter
- ½ cup all-purpose flour
- 4 cups milk
- ½ tsp Nutmeg (grated)
- 2 ¼ cups Emmentaler cheese (grated)
- 3 ½ ozs wafer-thin ham (chopped)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Mini food processor, 1 Teaspoon, 1 Tablespoon, 1 Small bowl, 1 Paper towel
Preparation steps
1.
Bring a large pan of salted water to the boil. Add the macaroni and cook for about 10 minutes, according to packet instructions, until al dente, tender yet still with a slight bite.
2.
Meanwhile, melt the butter in a non-stick pan, stir in the flour and cook stirring for 1 minute.
3.
Gradually add the milk, whisking all the time to make a smooth sauce. Keep stirring until the sauce is thickened.
4.
Drain the macaroni and add to the sauce with the nutmeg, cheese and ham.
5.
Pour into an ovenproof dish and grill for 2-3 minutes, then serve.
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