Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.5% of RDA
• Calories: 20.1% of RDA
• Carbs: 12.0% of RDA
• Fat (total lipid): 27.5% of RDA
• Fiber: 6.1% of RDA
• Fructose: 0.4% of RDA
• Protein: 19.3% of RDA
• Sodium: 25.0% of RDA
• Sugar: 4.8% of RDA
• Vitamin A (IU): 18.0% of RDA
• Vitamin B6: 22.6% of RDA
• Vitamin C: 0.1% of RDA
• Iron: 2.9% of RDA
• Magnesium: 13.3% of RDA
• Manganese: 8.2% of RDA
• Niacin: 29.6% of RDA
• Potassium: 7.6% of RDA
• Zinc: 11.5% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Preheat the oven to 350F.
PREPARING THE PASTA
2.
Prepare the noodles according to package directions and drain.
COOKING THE CHICKEN
3.
Dice the chicken into cubes.
4.
In a large frying pan, lightly coat the bottom with olive oil.
5.
Turn the heat to medium-high and add the chicken cubes.
6.
Season with salt and pepper.
7.
Cook the chicken for 7-9 minutes, stirring frequently, until no longer pink in the middle.
8.
Place cooked chicken into a bowl and set aside.
PREPARING THE MUSHROOM AND CHICKEN SAUCE
9.
In a sauté pan over medium heat, add one tablespoon of oil and mushrooms.
10.
Allow to cook for about 5 minutes, until all of the water has released and evaporated from the mushrooms, and they have browned slightly.
11.
Add the garlic and cook for 30 seconds, until fragrant. Remove the mushrooms and garlic from the pan.
12.
In the same pan, whisk together the flour and 3 tablespoons olive oil to form a paste.
13.
Allow to cook for about one to two minutes, until fragrant and bubbling.
14.
Whisk in a small amount of milk, about 1/4 cup at a time.
15.
Add the cooked mushrooms. Whisk constantly while adding all of the milk in gradual increments. Whisk in the paprika, salt, and pepper. Increase heat and simmer until thick.
16.
Once thickened, whisk in the cheese and the cooked chicken. Remove from heat.
BAKING THE MACARONI
17.
Add the mixture to the noodles. Stir until fully coated.
18.
Pour the mac and cheese into the prepared baking dish.
19.
Bake for about 15 minutes, uncovered.
20.
Serve immediately.
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 403
Protein 21.7 g
Carbohydrates 33.0 g
Iron 0.55 mg
Fiber 1.71 g
Calcium 55.1 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.
