Directions:
- Melt butter in a large kettle and clarify onion and garlic. Blend in flour to make a roux ( 1/4 cup) cook for about 5 minutes, but don't brown.
- Soften celery and carrot in boiling chicken stock, and gradually add stock to the flour mixture. Follow with milk and cheese; season with salt and pepper.
- Mix in macaroni and adjust the thickness with additional milk.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1157.32 Kcal (4845 kJ) | ||
| Calories from fat | 685.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.13g | 117% | |
|---|---|---|---|
| Cholesterol | 162.2mg | 54% | |
| Sodium | 2829.81mg | 118% | |
| Potassium | 752.21mg | 16% | |
| Total Carbs | 84.2g | 28% | |
| Sugars | 43.03g | 172% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 32.93g | 66% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.1mg | 6% | |
| Calcium | 832.4mg | 83% | |
| Amount Per 100 g | |||
| Calories | 152.05 Kcal (637 kJ) | ||
| Calories from fat | 90.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 117% | |
|---|---|---|---|
| Cholesterol | 21.31mg | 54% | |
| Sodium | 371.79mg | 118% | |
| Potassium | 98.83mg | 16% | |
| Total Carbs | 11.06g | 28% | |
| Sugars | 5.65g | 172% | |
| Dietary Fiber | 0.75g | 23% | |
| Protein | 4.33g | 66% | |
| Vitamin C | 1.7mg | 21% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.2mg | 6% | |
| Calcium | 109.4mg | 83% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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