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50 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
cheddar cheese
parmesan cheese
butter
gluten-free
(?)
Has gluten from:
elbow macaroni
all-purpose flour
breadcrumb
kid friendly
has meat
has pasta
(?)
Has pasta from:
elbow macaroni
has seafood
mediterranean
vegan
(?)
Not vegan due to:
cheddar cheese
parmesan cheese
butter
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
elbow macaroni
cheddar cheese
parmesan cheese
all-purpose flour
breadcrumb
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 68.5% and Sodium as 62.5% (as a percentage of RDA).
 
You may 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: 18.0% of RDA
• Calories: 35.9% of RDA
• Carbs: 12.3% of RDA
• Fat (total lipid): 68.5% of RDA
• Fiber: 6.0% of RDA
• Fructose: 1.0% of RDA
• Protein: 34.0% of RDA
• Sodium: 62.5% of RDA
• Sugar: 5.7% of RDA
• Vitamin A (IU): 58.0% of RDA
• Vitamin B6: 6.0% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 5.0% of RDA
• Magnesium: 16.7% of RDA
• Manganese: 7.8% of RDA
• Niacin: 40.8% of RDA
• Potassium: 4.5% of RDA
• Zinc: 21.8% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
cup
uncooked.
 
2
cups
shredded.
 
1/2
cups
shredded.
 
3
cups
can use any milk of choice.
 
1/4
cups
 
2 1/2
tbsp
 
2
tbsp
 
1/2
cups
 
1
pinch
 
 
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PREPARATION
1.
Preheat the oven to 350F.
PREPARING THE PASTA
2.
Cook the pasta according to the directions on the package. Drain and set aside.
PREPARING THE CHEESE
3.
In a saucepan, melt 1/4 cup butter over medium heat.
4.
Stir in enough flour to make a roux.
5.
Add milk to roux slowly, stirring constantly.
6.
Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
7.
Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
PREPARING THE BREADCRUMBS
8.
Melt 2 tbsp butter in a skillet over medium heat.
9.
Add breadcrumbs and brown.
ASSEMBLING AND BAKING THE MACARONI
10.
Spread the browned breadcrumbs over the macaroni and cheese to cover.
11.
Sprinkle with a little paprika.
12.
Bake at 350 degrees F (175 degrees C) for 30 minutes and serve immediately.
"PAIRS WITH" RECIPES:
 
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 and gluten-free breadcrumb for breadcrumb.
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just make the following substutions: Earth Balance Natural Buttery Stick for butter and 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 and gluten-free breadcrumb for breadcrumb.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 717
Protein 38.3 g
Carbohydrates 33.8 g
Iron 0.95 mg
Fiber 1.68 g
Calcium 180 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.
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