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Hot & Spicy, Low Carb, Vegan Mac & Cheese

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.2533
Energy (kCal)1403.746
Carbohydrates (g)277.1039
Total fats (g)13.1779
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil pasta shells in salted water until slightly firm, according to package directions. | 2. In another saucepan, combine the vegetable broth, Parmesan, cheddar, and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, white pepper, Worcestershire sauce, chili powder & Tabasco. | 3. Drain the pasta but don’t rinse it. Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta. Taste and add more salt or pepper, according to your taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat pasta 12 ounces 1231.502 248.6817 45.9602 9.1172
    vegetable broth 1 cup 162.36 26.322 5.9532 3.8376
    vegan parmesan cheese 1 cup shredded - - - -
    vegan cheddar cheese 1 cup shredded - - - -
    butternut squash soup worry instead 1 cup defrosted - - - -
    salt 1 teaspoon - - - -
    mustard 1 teaspoon 0.315 0.0545 0.0334 0.0049
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    worcestershire sauce 1/2 teaspoon 2.21 0.5514 0.0 0.0
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    tabasco sauce 3 dashes - - - -

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



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