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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 2 to 3 quart sauce pot, melt butter over medium heat. | 2. Add the flour and stir for 2 minutes. | 3. Slowly add the milk, whisking to combine. | 4. Bring to a simmer, add the salt, white pepper and nutmeg. | 5. Reduce the heat to low and let sauce simmer slowly for 20 minutes. | 6. Meanwhile, preheat oven to 350 degrees and, on the stove top, cook the macaroni according to pkg. | 7. directions, drain and place in a large bowl. | 8. Remove the sauce from the heat, add the swiss cheese and stir until it melts. | 9. Combine the sauce, cubed ham and peas with the drained macaroni. | 10. Pour the macaroni mixture into a 11x8x2" dish. | 11. Sprinkle the parmesan cheese on top and bake in preheated oven for 25 minutes. | 12. Let rest 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
purpose flour	5	tablespoons		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
salt				-	-	-	-
white pepper				-	-	-	-
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
elbow macaroni	8	ounces	uncooked	836.76	170.7264	29.9592	2.3712
swiss cheese	8	ounces	grated	891.324	3.2659	61.1453	70.2853
ham	8	ounces	cubed	-	-	-	-
baby pea	1	cup	thawed frozen	119.0	19.88	7.8225	1.4
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

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