This recipe has Sodium as 77.8% (as a percentage of RDA).
You'll likely need to take this 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: 11.0% of RDA
• Calories: 41.2% of RDA
• Carbs: 23.6% of RDA
• Fat (total lipid): 66.1% of RDA
• Fiber: 12.4% of RDA
• Fructose: 1.7% of RDA
• Protein: 37.2% of RDA
• Sodium: 77.8% of RDA
• Sugar: 12.3% of RDA
• Vitamin A (IU): 56.1% of RDA
• Vitamin B6: 11.1% of RDA
• Vitamin C: 19.4% of RDA
• Iron: 7.7% of RDA
• Magnesium: 23.7% of RDA
• Manganese: 16.2% of RDA
• Niacin: 25.8% of RDA
• Potassium: 10.0% of RDA
• Zinc: 29.7% 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 350 degrees F. Butter a baking dish.
PREPARING THE PASTA
2.
Bring a pot of water to a boil.
3.
Cook the macaroni according to the package instructions until still firm. Drain and set aside.
PREPARING THE FILLING
4.
Melt the butter in a pot over medium heat.
5.
Add the celery, broccoli and onion and cook, stirring, until the vegetables soften, 4 to 5 minutes.
6.
Use a wooden spoon to mash some of the broccoli.
7.
Sprinkle on the flour and dry mustard and stir to coat the vegetables. Pour in the milk, broth and half-and-half and cook, stirring, to allow it to warm up.
8.
Add the Cheddar, 1/2 cup of the Parmesan and some salt and pepper and stir to melt the cheese.
9.
Add the macaroni and stir. Taste and check for seasoning.
10.
Pour into the prepared baking dish. Combine the breadcrumbs and remaining 1/2 cup Parmesan in a small bowl and sprinkle over the dish.
BAKING
11.
Bake until bubbly, about 25 minutes.
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 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 and gluten-free breadcrumb for breadcrumb.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 825
Protein 41.9 g
Carbohydrates 64.8 g
Iron 1.45 mg
Fiber 3.48 g
Calcium 110 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.
