Facts and Figures
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| Servings |
4 |
| Preparation Time |
|
| Cooking Time |
|
| Key Nutritional Value |
Calories 490Cal
Phosphorus 425mg
Potassium 275mg
Protein 16g
Sodium 575mg
|
Ingredients
|
| cooked macaroni |
2 cups (470 ml) |
| cheddar cheese, grated |
8 oz. (225 g) |
| non-dairy creamer |
2 cups (470 ml) |
| pepper |
1/4 tsp. (1 ml) |
| margarine or butter |
1/4 cup (60 ml) |
| cornstarch |
1/4 cup (60 ml) |
| parsley |
pinch |
| cayenne pepper |
dash |
| paprika |
dash |
| |
|
Instructions
|
| Lightly grease casserole dish with vegetable oil.
Toss macaroni with the cheese and place in casserole dish.
Prepare sauce by melting margarine and blending in cornstarch and pepper.
Over low heat, stir mixture until smooth and begins to bubble.
Gradually stir in non-dairy creamer.
Bring to boil; allow to boil one minute, stirring constantly.
Pour sauce over macaroni and cheese.
Sprinkle with parsley, cayenne, and paprika.
Cover and bake in 350° (175° C) oven for 20-25 minutes or until bubbly.
Uncover and bake 5 minutes longer.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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