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Greek Cheese and Macaroni

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)197.8522
Energy (kCal)3013.2276
Carbohydrates (g)145.0608
Total fats (g)190.4739
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil rigatoni 10 minutes. | 2. Drain. | 3. Mix milk and whip cream together. | 4. Set aside 1 cup. | 5. In the same pan that you cooked the rigatoni pour in milk and whip cram mixture. Add salt and butter. Cook until the butter melts. | 6. Add rigatoni and cook slowly until the mixture gets thick. | 7. Spread half of mixture in greased 9 x 13 pan. | 8. Sprinkle with ½ cup parmesan. | 9. Add remaining rigatoni. | 10. Add remaining parmesan. | 11. Pour the one cup of milk and whip cream on top. | 12. DO NOT STIR. | 13. Bake 350 for 45 minutes to 1 hour. | 14. I like to bake until top gets a little brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rigatoni pasta 1 lb 403.4676 0.0 89.7602 2.2667
    milk 4 cups 595.36 46.6528 30.744 31.9152
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    salt 1 tablespoon - - - -
    butter 1 cup 1368.0 62.856 42.744 115.2
    parmesan cheese 1 cup 296.0 32.0 32.0 4.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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