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|
Nutrition Facts For 1/6 recipe | |
|---|---|
| Amount | % Daily Value |
| Calories 270 | |
| Fat 7 g | 11% |
| Saturated 3.5 g | |
| Trans 0.1 g | 21% |
| Polyunsaturated 0.4 g | |
| Omega-6 0.4 g | |
| Omega-3 0.1 g | |
| Monounsaturated 1.5 g | |
| Cholesterol 20 mg | 7% |
| Sodium 230 mg | 10% |
| Potassium 300 mg | 8% |
| Carbohydrate 37 g | 12% |
| Fibre 4 g | 16% |
| Sugars 6 g | |
| Protein 15 g | |
| Vitamin A 110 mg | 10% |
| Vitamin C 17 mg | 30% |
| Calcium 295 mg | 25% |
| Iron 1.7 mg | 6% |
| Phosphorus 302.6 mg | 30% |
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Cheese and Broccoli Macaroni
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Portions: 6
Prep time: 10 minutes
Cooking time: 25 minutes
Difficulty: easy
Ingredients
- 200 g (2 cups) gluten-free macaroni or raw whole wheat
- 1,5 L (6 cups) water
- 55 g (½ cups) minced shallot (or green onion)
- 500 ml (2 cups) milk (2% mg and less)
- 15 g (2 tablespoons) spelt, kamut or quinoa flour
- 55 g (½ cup) grated parmesan cheese (20% mg and less)
- 60 g (½ cup) shredded mozzarella (20% mg and less)
- 2 tablespoons fresh parsley, chopped
- 95 g (1 cup) broccoli florets
- 1 pinch of onion powder
- Pepper, salt or other spices to taste
Preparation
- Cook the macaroni in water for about 10 minutes.
- Drain and rinse with cold water.
- Mix the remaining ingredients in a saucepan and cook for 10 minutes until thickened.
- Simmer for 2 minutes.
- Add the macaroni and cook for another 3 minutes over low heat.
- Season to taste.
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