Pasta and Pork Bake
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
940
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 940 cal. | (45 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 707 mg | (71 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 8 cups Pasta (elbow macaroni)
- 2 Tbsps extra virgin olive oil
- ½ cup Panko
- 2 Tbsps butter
- 2 Tbsps all-purpose flour
- 1 cup heavy cream
- ¼ cup Whiskey
- 3 cups Cheddar cheese (shredded)
- ¾ cup skim milk
- ¼ tsp smoked paprika
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup Smoked ham (diced)
- fresh parsley (to garnish)
Preparation steps
1.
Preheat oven to 190°C | 375F | gas 5. Cook pasta according to package instructions. Drain and return to pot.
2.
In a medium skillet, heat oil over medium heat. Add breadcrumbs and very lightly toast. Remove from heat and set aside.
3.
In a large saucepan, melt butter over medium flame. Whisk in flour until combined. Add heavy cream and whiskey to the roux, continuing to whisk until combined. Gradually add cheese and milk, alternating between the two, until all is added and everything is completely incorporated and smooth. Add in paprika and season with salt and pepper.
4.
Pour cheese sauce over cooked and drained pasta, then add in ham and toss all ingredients until evenly mixed. Transfer pasta to oven-safe casserole dish, then top with toasted bread crumbs and bake for 20 - 25 minutes until golden and bubbly. Garnish with fresh parsley and serve!
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