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Baked Macaroni and Cheese

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

27.5g

Energy (kJ)

2495kJ

Energy (kcal)

597kcal

Carbohydrate incl. fibre (g)

52.4g

Carbohydrate excl. fibre (g)

50.2g

Sugar (g)

5.9g

Fibre (g)

2.3g

Fat (g)

30.4g

Saturated fat (g)

16.9g

Unsaturated fat (g)

11.3g

Monounsaturated fat (g)

9.0g

Polyunsaturated fat (g)

2.3g

Trans fat (g)

0.7g

Cholesterol (mg)

78mg

Sodium (mg)

879mg

Salt (g)

2.20g

Vitamin A (IU)

1061IU

Vitamin C (mg)

1.3mg

Calcium (mg)

584mg

Iron (mg)

1.41mg

Potassium (mg)

303mg

Total

220.3g

19960kJ

4776kcal

419.5g

401.3g

47.4g

18.2g

243.2g

135.5g

90.7g

72.0g

18.6g

6.0g

627mg

7030mg

17.58g

8487IU

10.0mg

4673mg

11.29mg

2424mg

  • 40 g Stork margarine
  • 40 g plain flour
  • 500 ml lowfat milk, gently heated
  • 100 g leeks, finely chopped
  • 1 small onion, peeled and finely chopped
  • 2 Knorr vegetable stock pot
  • 1 medium red bell pepper, finely chopped
  • 550 g cheddar cheese, grated
  • 300 g frozen assorted vegetables
  • 450 g elbow macaroni, cooked and drained