Baked Macaroni and Cheese
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
28.0g
Energy (kJ)
2443kJ
Energy (kcal)
584kcal
Carbohydrate incl. fibre (g)
59.7g
Carbohydrate excl. fibre (g)
55.1g
Sugar (g)
9.0g
Fibre (g)
4.5g
Fat (g)
26.0g
Saturated fat (g)
14.3g
Unsaturated fat (g)
9.9g
Monounsaturated fat (g)
6.1g
Polyunsaturated fat (g)
1.0g
Trans fat (g)
0.1g
Cholesterol (mg)
65mg
Sodium (mg)
846mg
Salt (g)
2.11g
Vitamin A (IU)
1183IU
Vitamin C (mg)
17.0mg
Calcium (mg)
575mg
Iron (mg)
1.41mg
Potassium (mg)
335mg
Total
223.9g
19543kJ
4676kcal
477.2g
441.0g
72.3g
36.2g
208.0g
114.1g
79.5g
48.8g
7.6g
0.7g
517mg
6766mg
16.92g
9463IU
135.7mg
4602mg
11.26mg
2680mg
- 40 grams Flora Buttery
- 100 grams finely chopped leeks
- 1 small onion peeled and finely chopped
- 40 grams plain flour
- 1 pint semi-skimmed milk gently heated
- 2 Knorr Reduced Salt Vegetable Stock Cube
- 1 red pepper finely chopped
- 400 grams grated mature cheddar (or similar vegetarian alternative)
- 75 grams grated Parmesan (or similar vegetarian alternative)
- 1/2 teaspoon olive oil
- 450 grams macaroni
- 450 grams fresh mixed vegetables (carrots, broccoli or any you have to hand) cut into bite-sized pieces