Baked Caldereta Mac and Cheese Recipe
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
64.8g
Energy (kJ)
5248kJ
Energy (kcal)
1255kcal
Carbohydrate incl. fibre (g)
76.6g
Carbohydrate excl. fibre (g)
72.8g
Sugar (g)
7.9g
Fibre (g)
3.8g
Fat (g)
75.1g
Saturated fat (g)
35.1g
Unsaturated fat (g)
33.4g
Monounsaturated fat (g)
28.6g
Polyunsaturated fat (g)
4.9g
Trans fat (g)
1.4g
Cholesterol (mg)
230mg
Sodium (mg)
1073mg
Salt (g)
2.68g
Vitamin A (IU)
1316IU
Vitamin C (mg)
21.7mg
Calcium (mg)
473mg
Iron (mg)
4.95mg
Potassium (mg)
1108mg
Total
388.7g
31489kJ
7529kcal
459.7g
436.7g
47.6g
22.9g
450.9g
210.5g
200.5g
171.3g
29.2g
8.5g
1377mg
6436mg
16.08g
7897IU
130.4mg
2836mg
29.69mg
6647mg
- 500 g elbow macaroni, cooked according to package directions
- Meat Sauce:
- 2 tbsp cooking oil
- 2 cloves garlic
- 1 pc medium red onion
- 1 cup chorizo, sliced 1/2 inch thick
- ½ kilo ground beef
- ½ kilo ground pork
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 1 pack Knorr Kaldereta Complete Recipe Mix, dissolved in 2 cups water
- 3 tbsp tomato paste
- Salt and pepper to taste
- Bechamel Sauce:
- ½ cup butter
- 1/3 cup flour
- 1 ½ cup milk
- ¾ cup water
- 2/3 cup Cheddar cheese, grated
- ½ cup Parmesan cheese