Veggie Mac & Cheese
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1983
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,983 cal. | (94 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 351 g | (234 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.1 g | (87 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 26 mg | (217 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,302 mg | (33 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 294 mg | (98 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 cups short macaroni
- 0.333 cup ham (sliced)
- ⅔ cup button Mushrooms
- 1 Tbsp butter
- 2 scallions
- 1 clove garlic cloves
- ¼ cup cream
- 2 Tbsps Crème fraiche
- 2 Tbsps Parmesan (grated)
- 2 Tbsps white breadcrumbs
- 1 Tbsp Basil (shredded)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
1.
Cook the macaroni in salted water until very al dente. Refresh in cold water and drain.
2.
Chop the ham.
3.
Clean and thinly slice the mushrooms. Heat the butter and sweat the mushrooms, then add the ham and remove from the heat.
4.
Wash and trim the spring onions and cut into approximately 4 cm lengths. Blanch briefly in boiling, salted water, refresh in cold water and drain.
5.
Peel and finely chop the garlic. Mix with the mushrooms, ham, spring onions, basil, Parmesan, cream and pasta and season with salt, pepper and nutmeg. Put into a baking dish (or two small ovenproof dishes). Spread the creme fraiche on top and sprinkle with breadcrumbs. Bake in a preheated oven (180°C) for about 30 minutes.
