Diethood · by Katerina Petrovska
Homemade Mac and Cheese
NUTRITION · PER SERVING50M COOK
CAL 33%·PRO 41%
CARBS 59G36% OF CAL
3G FIBER50G OTHER7G TOTAL SUGAR
FAT 37G51% OF CAL
21G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked mac and cheese with tender pasta in a rich cheese sauce, topped with crispy breadcrumbs. Creamy, melty, and golden brown.
mainamericanpasta🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces uncooked elbow macaroni
- ¾ cup finely shredded mild cheddar cheese
- ½ cup shredded Provolone cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 pinch ground nutmeg
- salt and freshly ground black pepper (to taste)
- 1 cup milk
- ½ cup heavy cream
- ½ cup panko breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1½ tablespoons unsalted butter (melted)
At a glance
PER SERVING · TIME 50M
CAL 33%·PRO 41%
CARBS 59G36% OF CAL
3G FIBER50G OTHER7G TOTAL SUGAR
FAT 37G51% OF CAL
21G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 594mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 411mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 594MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.