Tomato Macaroni Cheese
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
937
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 937 cal. | (45 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 131 g | (87 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 418 mg | (42 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups macaroni
- 1 pinch salt
- ¾ cup cream (18% fat)
- ⅜ cup Crème fraiche
- 2 tsps Dijon mustard
- 2 cups grated, strong Cheese (e. g. mature cheddar)
- ½ cup grated Parmesan
- salt
- peppers
- 3 Tomatoes (skinned and diced)
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Butter a baking dish.
2.
Bring a large pan of water to a boil. Add the macaroni and salt, stir and return to a boil. Simmer for 8 minutes, or cook according to the packet instructions, until almost but not quite cooked through, stirring occasionally to prevent sticking.
3.
Mix together the cream, creme fraiche and mustard and heat in a pan over a low heat. Add the cheddar cheese and stir until the cheese has melted. Season to taste with salt and pepper.
4.
Mix the sauce with the pasta and tomatoes and put into the baking dish. Sprinkle with the parmesan cheese and bake for 30-40 minutes until golden and bubbling.
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