This recipe has Calories as 50.2%, Fat (total lipid) as 73.3%, Protein as 57.2% and Sodium as 66.6% (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: 2.9% of RDA
• Calories: 50.2% of RDA
• Carbs: 28.8% of RDA
• Fat (total lipid): 73.3% of RDA
• Fiber: 14.3% of RDA
• Fructose: 0.5% of RDA
• Protein: 57.2% of RDA
• Sodium: 66.6% of RDA
• Sugar: 13.4% of RDA
• Vitamin A (IU): 46.6% of RDA
• Vitamin B6: 34.2% of RDA
• Vitamin C: 2.4% of RDA
• Iron: 7.1% of RDA
• Magnesium: 25.3% of RDA
• Manganese: 14.6% of RDA
• Niacin: 74.9% of RDA
• Potassium: 15.5% of RDA
• Zinc: 20.9% 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.
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PREPARATION
1.
Preheat the oven to 350F.
PREPARING THE SAUCE
2.
Melt 4 tbsp butter in a saucepan; stir in flour until thoroughly blended; cook, stirring 2 minutes.
3.
Gradually add in the chicken broth; stirring constantly, until mixture begins to boil and thicken; add in the heavy cream.
4.
Cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes.
5.
Beat in the yolks in a small bowl; gradually beat in some of the hot sauce.
6.
Return yolk mixture back to saucepan; stir to combine; season with salt and pepper.
PREPARING THE FILLING
7.
Melt 2 tablespoons butter in a large skillet.
8.
Add in chicken; sauté until tender, about 7 minutes; transfer mixture to another dish.
9.
Add the remaining 2 tablespoons butter to the skillet; add in the mushrooms; sauté, stirring, until tender and lightly browned.
10.
Add in scallions and garlic; sauté 2 minutes; return the chicken to the skillet; season with salt, pepper, and nutmeg.
PREPARING THE PASTA
11.
Cook the macaroni in lots of boiling salted water until al dente, about 8 minutes; drain.
12.
Combine the macaroni, sauce, chicken-mushroom mixture, and parmesan cheese.
13.
Spoon mixture into a buttered 9x13 inch baking dish; sprinkle top with the Gruyere.
BAKING THE MACARONI
14.
Bake in a preheated oven at 350°F for about 45 minutes, until top is browned and bubbly.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
34% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free elbow macaroni (dry) for elbow macaroni.
3.
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.
4.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
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 753
Protein 48.3 g
Carbohydrates 59.5 g
Iron 1.28 mg
Fiber 3.00 g
Calcium 29.4 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.
