Nutritional components: calories: 243 (calories); fat: 8 (g); carbohydrates: 33 (g); fiber: 2 (g); sugar: 4 (g); sodium: 298 (mg); calcium: 149 (Mg); iron: 1 (mg)
1. Preheat the oven to 375 degrees. Greased 8-inch square baking dish.
2. Pour vegetables, milk, nutmeg, salt and pepper into a large bowl and mix well.
3. Bring a large pot of brackish water to a boil. Add macaroni and cook for about 8 minutes (refer to macaroni packaging instructions). Remove the macaroni and put it in a large bowl just mixed with vegetables. Stir in cheddar and ricotta.
4. Place the macaroni and vegetables in a large bowl in a baking dish and spread out. Then pour the breadcrumbs, olive oil and the remaining 1/4 teaspoon salt into a small bowl and stir, and sprinkle evenly on the noodle mixture.
5. Cover with aluminum foil and bake for 20 minutes. Tear off the aluminum foil and continue baking until the surface of the macaroni is brown and crispy, about 30-40 minutes.
Tags: cream, macaroni, pumpkin, carrot, broccoli, pasta, cheese, cheese, baby nutrition recipes, baby pasta
Cream nutrition: The cream is quite greasy and its calories are high. 62% of the fat is composed of saturated fatty acids. It contains cholesterol. The cholesterol content per 30 ml of cream is 10 to 38 mg, depending on its fat content. For every 30 ml of whipped cream, 77.5% of water contains 0.8 g of protein, 4.6 g of fat, 1.2 g of carbohydrates and 16 mg of cholesterol; for every 30 ml of foaming cream, 59.6% of water contains 0.6 g of protein, Fat 10.6 g, carbohydrate 0.8 g and cholesterol 38 mg.
Efficacy of cream: Cream can supplement vitamin A deficiency and is more suitable for people and children who lack vitamin A.
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