elbow macaroni all-purpose flour white cheddar cheese
This recipe has no customizations.
Nutrition to Balance
This recipe has Fat (total lipid) as 86.5% and Sodium as 75.3% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 15.4% of RDA
• Calories: 58.1% of RDA
• Carbs: 21.6% of RDA
• Fat (total lipid): 86.5% of RDA
• Fiber: 10.0% of RDA
• Fructose: 0.6% of RDA
• Protein: 41.6% of RDA
• Sodium: 75.3% of RDA
• Sugar: 8.6% of RDA
• Vitamin A (IU): 70.3% of RDA
• Vitamin B6: 10.7% of RDA
• Vitamin C: 6.1% of RDA
• Iron: 5.9% of RDA
• Magnesium: 25.5% of RDA
• Manganese: 15.0% of RDA
• Niacin: 25.3% of RDA
• Potassium: 10.1% of RDA
• Zinc: 37.8% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat the oven to 400F.
PREPARING THE PASTA
2.
Bring a pot of salted water to a boil over high heat.
3.
Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain and set aside.
PREPARING THE BACON
4.
While the pasta is cooking, add the strips of bacon to a frying and cook until done.
5.
Drain on a paper towel lined plate.
PREPARING THE CHEESE SAUCE
6.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves.
7.
Melt the butter in a large, deep skillet over medium-high heat.
8.
Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming.
9.
Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth.
10.
Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper.
11.
Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture.
12.
Crumble the bacon slices and add to the macaroni and stir well.
13.
Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free elbow macaroni (dry) for elbow macaroni.
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free elbow macaroni (dry) for elbow macaroni.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1162
Protein 46.8 g
Carbohydrates 59.4 g
Iron 1.11 mg
Fiber 2.80 g
Calcium 154 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
