4 Serves
75 Mins
25 g
59 g
37 g
Bring a large pot of salted water to a boil and cook the macaroni until al dente, then drain.
Ingredients, vitamins, and health benefits
Salt
Macaroni
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
132 µg / 400 µgCalcium
558 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
444 mg / 1,250 mgPotassium
261 mg / 4,700 mgSodium
2215 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
21 g / 20 gCholesterol
110 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
In a saucepan, melt butter and whisk in flour to create a roux, then gradually add milk and cook until thickened.
Stir in the cheddar cheese, salt, and black pepper until the sauce is smooth and melted.
Combine the cooked macaroni with the cheese sauce in a casserole dish and bake in the oven until the top is golden brown.
Butter
Flour
Milk
Cheddar Cheese
Black Pepper
Vitamin A
212 µg / 900 µgVitamin D
2 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
132 µg / 400 µgCalcium
558 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
444 mg / 1,250 mgPotassium
261 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
21 g / 20 gCholesterol
110 mg / 300 mgCaffeine
0 mgNet Carbs
7
g40
g4
g
American
MexicanZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
54 µg / 55 µgAlcohol
0 g