Bermuda Macaroni &Amp; Cheese

1. Saute vegetables and herbs in a small amount of oil until vegetables are soft and fragrant. Add remaining ingredients except the reserved cheddar cheese. Heat until cheese melts. Stir in cooked macaroni. Pour into an oven proof dish. Sprinkle reserved cheese on top. Bake 350 degrees 30 - 45 minutes until hot and bubbly.

2. This dish can be made in advanced and refrigerated before baking.

3. Cream of celery soup may be used instead of mushroom soup.

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Nutrient	Quantity
Total fats	39.5985 g
Protein	15.4792 g
Carbohydrates	106.8945 g
Energy	818.0765 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0407 g
Water	1164.8135 g
Aspartic acid	0.9217 g
Calcium, Ca	263.8228 mg
Lutein + zeaxanthin	544.2105 g
Fiber, total dietary	23.1449 g
Carotene, beta	1310.0316 g
Niacin	2.4513 mg
Vitamin A, RAE	118.84 g
Arginine	0.2912 g
Riboflavin	0.2287 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0071 g
Glutamic acid	1.9126 g
Sodium, Na	4734.3208 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0031 g
Total lipid (fat)	39.5985 g
Manganese, Mn	0.8088 mg
Fructose	3.7454 g
Proline	0.1423 g
Fatty acids, total saturated 16:0	0.1986 g
Fatty acids, total saturated 8:0	0.0013 g
Sucrose	1.7571 g
Choline, total	42.0104 mg
Sugars, total	39.7847 g
Serine	0.206 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	0.0449 g
Vitamin B-6	0.7621 mg
Selenium, Se	2.0377 g
Ash	16.3938 g
Fatty acids, total saturated 18:1 undifferentiated	0.1231 g
Pantothenic acid	1.7173 mg
Phenylalanine	0.2679 g
Copper, Cu	0.4604 mg
Betaine	0.4582 mg
Thiamin	0.3355 mg
Retinol	0.17 g
Methionine	0.0425 g
Iron, Fe	4.3806 mg
Carbohydrate, by difference	106.8945 g
Phosphorus, P	288.7454 mg
Folate, total	74.1356 g
Tocopherol, gamma	0.2819 mg
Lycopene	0.115 g
Alanine	0.1875 g
Cholesterol	26.027 mg
Valine	0.1847 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.3247 g
Glycine	0.1734 g
Carotene, alpha	242.2238 g
Glucose (dextrose)	4.9008 g
Fatty acids, total saturated 14:0	0.007 g
Zinc, Zn	1.3073 mg
Isoleucine	0.1476 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0036 g
Fatty acids, total polyunsaturated	18.6445 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.2301 g
Tocotrienol, alpha	0.0689 mg
Vitamin A, IU	6204.0112 IU
Folate, DFE	74.1356 g
Tryptophan	0.0687 g
Vitamin C, total ascorbic acid	200.3226 mg
Phytosterols	39.969 mg
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	0.0108 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.1028 g
Vitamin K (phylloquinone)	46.2507 g
Fatty acids, total saturated	7.4585 g
Histidine	0.0882 g
Fatty acids, total monounsaturated	11.6489 g
Threonine	0.1753 g
Folate, food	74.1356 g
Cryptoxanthin, beta	11.1538 g
Vitamin E (alpha-tocopherol)	1.811 mg
Fatty acids, total trans	0.1859 g
Magnesium, Mg	110.9574 mg
Lysine	0.2476 g
Potassium, K	1738.8364 mg
Cystine	0.0694 g
Fluoride, F	4.9366 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Macaroni	500	0	0	0
Onion	1	64	14.944	0.16
Cheddar cheese	1.5 cups	0	0	0
Tomato	1 can	62.069	13.7631	0.5397
Oregano	1 teaspoon	2.65	0.6892	0.0428
Worcestershire sauce	1 tablespoon	13.26	3.3082	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
green pepper	1	29.8	6.9136	0.2533
thyme	2 teaspoons	1.616	0.3912	0.0269
celery rib	2	0	0	0
seasoning salt	0.5 teaspoon	0	0	0
cream mushroom soup	1 can	330.9145	23.982	23.982
cheddar cheese soup	1 can	312.3238	42.5355	14.5751