This recipe has Fat (total lipid) as 58.5% and Sodium as 51.2% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 8.7% of RDA
• Calories: 45.3% of RDA
• Carbs: 21.7% of RDA
• Fat (total lipid): 58.5% of RDA
• Fiber: 11.1% of RDA
• Fructose: 0.8% of RDA
• Protein: 24.9% of RDA
• Sodium: 51.2% of RDA
• Sugar: 9.8% of RDA
• Vitamin A (IU): 75.1% of RDA
• Vitamin B6: 8.7% of RDA
• Vitamin C: 1.9% of RDA
• Iron: 5.9% of RDA
• Magnesium: 19.5% of RDA
• Manganese: 14.3% of RDA
• Niacin: 17.2% of RDA
• Potassium: 9.8% of RDA
• Zinc: 20.7% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE PASTA
1.
Bring a large pot of water to a boil and cook the pasta according to the package directions.
2.
Drain and set aside.
PREPARING THE BACON
3.
While the pasta is cooking, lay the bacon strips flat in a frying pan over medium-high heat.
4.
Cook the bacon strips until crispy. You want them crispy enough to crumble over the macaroni.
PREPARING THE CHEESE
5.
Melt the coconut oil in a high-sided 10-inch saute pan over medium heat.
6.
Stir in the flour and cook until golden brown, about 2 minutes.
7.
Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes.
8.
Add the white pepper and ground mustard and stir to combine.
9.
Add the frozen peas, corn, and carrots and stir.
10.
Add the cream cheese and stir until fully incorporated.
11.
Stir in the cheddar and parmesan cheese and wine, if using, and cook until fully incorporated. Taste and add salt as needed.
ASSEMBLING THE MACARONI AND CHEESE
12.
Add the cheese sauce to the cooked pasta and stir to thoroughly combine. Taste again and salt as needed.
TO SERVE
13.
Spoon macaroni into bowls and sprinkle with crumbled bacon.
14.
Add a pinch of pepper and serve.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free elbow macaroni (dry) for elbow macaroni.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free elbow macaroni (dry) for elbow macaroni.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 906
Protein 28.0 g
Carbohydrates 59.6 g
Iron 1.12 mg
Fiber 3.11 g
Calcium 86.8 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
