Baked Macaroni and Cheese

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

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

Ingredients
Cook

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