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Nacho Macaroni and Cheese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6141
Energy (kCal)520.1185
Carbohydrates (g)23.0604
Total fats (g)42.599
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees. Cook macaroni according to package instructions to al dente. Drain. | 2. Meanwhile, blend salsa and cilantro in food processor. Toss 2 cups of cheese and flour in medium bowl to coat. | 3. Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Whisk until sauce is smooth, about 1 minute. Mix in macaroni; season with pepper. | 4. Spread half of mixture in 11X7" baking dish. Drop half of salsa over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle corn chips over top. Top with 1/2 cup cheese. | 5. Bake until heated through and bubbly, about 10-15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    elbow macaroni 2 cups - - - -
    salsa verde 1/2 cup bottled 60.16 8.0 0.0 1.9968
    cilantro leaf 1 cup packed 3.68 0.5872 0.3408 0.0832
    sharp cheddar cheese 3 cups grated - - - -
    purpose flour 4 teaspoons - - - -
    milk 1 cup 148.84 11.6632 7.686 7.9788
    heavy whipping cream 3/4 cup 306.0 2.4659999999999997 2.556 32.472
    clove 1/4 teaspoon ground 1.4385 0.344 0.0313 0.0682
    corn chip 1 cup salted - - - -

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



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