Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Two, 15-ounce cans of diced tomatoes
- 2 tablespoons butter or margarine
- 2 tablespoons of gluten free flour mixture
- 2 cups of milk
- 1-1/2 cup shredded cheddar cheese (6 ounces)
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 8 ounces of gluten free macaroni
- 2 cups of cooked ham cut into cubes (optional)
- =
Directions
In medium saucepan, melt butter or margarine on low heat. Stir in flour until it forms a paste. Bring to medium-high heat. Add cheese. Stir constantly until melted.
Cook 8 ounces of gluten free macaroni until just done. Do not overcook as the noodles will receive further cooking in the oven.
Place cooked macaroni into greased 2-quart casserole dish. Add ham.
Pour over cheese sauce. Stir all together gently.
Bake in 350-degree oven for 30 minutes.
If you would like to freeze your Macaroni and Cheese for later cooking, mix cheese sauce and pasta together in a freezer safe container. Freeze. When ready to cook, thaw Macaroni and Cheese thoroughly. Then bake as directed.