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One-Pot Macaroni And Cheddar

Easy.Meals's picture
  Elbow macaroni 500 Milliliter (0.5 Pound/250 G/2 Cups)
  Thinly sliced carrots 375 Milliliter
  Milk 500 Milliliter (2 Cups)
  All purpose flour 25 Milliliter (2 Tablespoon)
  Dijon mustard 15 Milliliter (1 Tablespoon)
  Wieners 4 , sliced
  Butter 25 Milliliter (2 Tablespoon)
  Shredded cheddar cheese 500 Milliliter (8 Ounce/250 G/ 2 Cups)
  Green onions 4 , chopped
  Salt To Taste
  Pepper To Taste

In large saucepan of boiling salted water, cook macaroni for 5 minutes.
Add carrots; cook for 4 to 5 minutes or until pasta and carrots are tender but firm.
Drain; set aside.
In same saucepan, whisk together milk, flour and mustard; cook over medium-high heat, whisking, for 2 to 3 minutes or until thickened and smooth.
Reduce heat to medium; cook for 1 minute longer.
Stir in pasta, carrots, wieners and butter; cook, stirring, for 2 to 3 minutes or until heated through.
Stir in cheese and onions; cook for 1 minute or until cheese melts.
Season with salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1308 Calories from Fat 603

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 38.6 g193.2%

Trans Fat 0 g

Cholesterol 187.9 mg62.6%

Sodium 1531.3 mg63.8%

Total Carbohydrates 115 g38.4%

Dietary Fiber 7.8 g31.1%

Sugars 16.5 g

Protein 54 g108%

Vitamin A 364.2% Vitamin C 18.3%

Calcium 108% Iron 20.6%

*Based on a 2000 Calorie diet

One-Pot Macaroni And Cheddar Recipe