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One-Pot Macaroni And Cheddar Recipe
|Elbow macaroni||500 Milliliter (0.5 Pound/250 G/2 Cups)|
|Thinly sliced carrots||375 Milliliter|
|Milk||500 Milliliter (2 Cups)|
|All purpose flour||25 Milliliter (2 Tablespoon)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Wieners||4 , sliced|
|Butter||25 Milliliter (2 Tablespoon)|
|Shredded cheddar cheese||500 Milliliter (8 Ounce/250 G/ 2 Cups)|
|Green onions||4 , chopped|
Calories 1308 Calories from Fat 603
% Daily Value*
Total Fat 67 g103.7%
Saturated Fat 38.6 g193.2%
Trans Fat 0 g
Cholesterol 187.9 mg
Sodium 1531.3 mg63.8%
Total Carbohydrates 115 g38.4%
Dietary Fiber 7.8 g31.1%
Sugars 16.5 g
Protein 54 g108%
Vitamin A 364.2% Vitamin C 18.3%
Calcium 108% Iron 20.6%
*Based on a 2000 Calorie diet
Add carrots; cook for 4 to 5 minutes or until pasta and carrots are tender but firm.
Drain; set aside.
In same saucepan, whisk together milk, flour and mustard; cook over medium-high heat, whisking, for 2 to 3 minutes or until thickened and smooth.
Reduce heat to medium; cook for 1 minute longer.
Stir in pasta, carrots, wieners and butter; cook, stirring, for 2 to 3 minutes or until heated through.
Stir in cheese and onions; cook for 1 minute or until cheese melts.
Season with salt and pepper to taste.