Nutritional facts are calculated for 1 cup-servings. This can be made gluten free by using brown rice pasta and brown rice flour. :]
| 8 | oz whole wheat elbow macaroni |
| 2 | cups evaporated milk |
| 1/3 | cup powdered milk |
| 2 | tbsp butter |
| 2 | tbsp brown rice flour |
| 8 | oz shredded cheddar cheese |
| 1/3 | cup grated parmesan cheese |
| 1/4 | cup olive oil |
| 1 | cup oat flour |
| 2 | tbsp ground flaxseed |
- Preheat oven to 350 degrees.
- Combine the evaporated milk and powdered milk and set aside.
- Heat olive oil in a small saucepan. Remove form heat and add oat flour, flaxseed, and parmesan cheese.
- Cook the macaroni until al dente--about 10 to 15 minutes. Drain.
- Prepare a thin white sauce: melt 2 tbsp butter in a small sauce pan, add 2 tbsp rice flour and salt to taste. Bring to a bubble, remove from heat, add two cups milk, and return to heat, stirring constantly for 1-2 minutes.
- Add grated cheddar cheese to white sauce and blend well.
- Combine macaroni and white sauce mixture in a 2-quart casserole. Top with the oat flour mixture.
- Bake for about 20 minutes or until lightly browned.
- Serve with salad (with dressing, of course!) or veggies fried in olive oil to make an awesome weight gain meal.:]
Main Dish
| Nutrition Facts | ||||||
Serving Size 165.3g |
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Amount Per Serving |
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Calories 530 Calories from Fat
275 |
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% Daily Value* |
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Total Fat
30.6g 47%
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Saturated Fat
14.4g 72%
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Trans Fat
0.0g |
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Cholesterol
69mg 23%
|
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Sodium
373mg 16%
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Total Carbohydrates
43.0g 14%
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Dietary Fiber
2.7g 11%
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Sugars
9.9g |
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Protein
21.4g
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Bad points |
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