Macaroni Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 622 mg | (16 %) | ||
| Calcium | 541 mg | (54 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 9 g |
Preparation steps
Break the pasta into pieces and cook in plenty of boiling salt water until al dente. Drain, rinse in cold water and drain well.
Peel and finely chop the onion. Cut the ham into small pieces. Cut the cheese into small pieces. Rinse the zucchini, quarter lengthwise and cut into thin slices. Sweat the onion in 1 tablespoon of butter until translucent. Add the ham and saute briefly. Add the zucchini and season with salt and pepper. Simmer for about 4 minutes. Remove from the heat and stir in the cheese. Melt 2 tablespoons of butter in a saucepan, stir in the flour and gradually add the milk. Stir for about 5 minutes. Season with salt, pepper and nutmeg.
Mix the pasta with the vegetables and pour into a buttered baking dish. Pour in the sauce. Chop the remaining butter into small pieces and spread over the casserole. Bake for about 30 minutes at 180°C (approximately 350°F), until golden brown. Remove from the oven, let cool and serve.
