Ham or pork, noodles and vegetables excluding carrots, broccoli, and dark-green leafy; cheese sauce
Common food
This is a comforting, savory dish featuring tender pork or ham, soft noodles, and mild vegetables (like peas or corn) all bound together in a rich, creamy cheese sauce. The texture is soft and cohesive, with the salty, umami flavor of the meat balancing the mild, creamy sauce. Nutritionally, it provides a moderate amount of protein and carbohydrates with a relatively low calorie count per 100g, making it a satisfying, energy-dense meal.
Calorie split: 24% protein · 39% carbs · 37% fat
↓ Full nutrition💚 Why it's loved
People love this dish for its nostalgic, home-cooked comfort, combining the familiar, savory taste of ham or pork with the creamy, cheesy sauce that coats every noodle and vegetable. It's a versatile, crowd-pleasing meal that can be easily adapted to different tastes and is often associated with family dinners and quick, satisfying weeknight meals.
⚠️ Watch-outs & how to enjoy it better
This dish can be high in sodium and saturated fat from the cheese sauce and processed pork, which may be a concern for those monitoring heart health or blood pressure. To counteract this, consider using low-fat cheese, reducing the sauce portion, and pairing the meal with a side of fresh, leafy greens or a salad to add fiber and balance the meal's nutrient profile.
Key benefits
- Provides a balanced mix of protein, carbs, and fat for sustained energy.
- The cheese sauce offers calcium and vitamin D for bone health.
- Contains fiber from vegetables and noodles for digestive support.
- A quick, one-pot meal that is easy to prepare and portion.
- The savory flavor profile can help with satiety and meal satisfaction.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The concept of combining noodles, meat, and cheese in a creamy sauce is a classic example of 'comfort food' in Western cuisine, often used to repurpose leftover ham or pork into a new, satisfying meal.
Full nutrition (USDA data · scales with serving)
| Water | 67.6 g |
| Energy | 155 kcal |
| Protein | 9.2 g |
| Total lipid (fat) | 6.4 g |
| Carbohydrate, by difference | 15.3 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 0.69 g |
| Calcium, Ca | 97.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 141 mg |
| Potassium, K | 150 mg |
| Sodium, Na | 301 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 17.6 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.19 mg |
| Niacin | 2.0 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 46.0 ug |
| Folic acid | 36.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 71.0 ug |
| Choline, total | 29.8 mg |
| Vitamin B-12 | 0.24 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 28.0 ug |
| Retinol | 25.0 ug |
| Carotene, beta | 33.0 ug |
| Carotene, alpha | 7.0 ug |
| Cryptoxanthin, beta | 11.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 126 ug |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 3.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.9 g |
| SFA 4:0 | 0.10 g |
| SFA 6:0 | 0.05 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.35 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.66 g |
| Fatty acids, total monounsaturated | 2.2 g |
| MUFA 16:1 | 0.16 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.77 g |
| PUFA 18:2 | 0.69 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 35.0 mg |
Amino acid profile (per 100g)
Estimated from Pork, fresh, leg (ham), rump half, separable lean and fat, raw — USDA does not publish this profile for Ham or pork.
| Tryptophan | 0.24 g |
| Threonine | 0.89 g |
| Isoleucine | 0.96 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.56 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.84 g |
| Tyrosine | 0.80 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.82 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 0.92 g |
| Proline | 0.82 g |
| Serine | 0.85 g |
| Hydroxyproline | 0.07 g |
FAQ
What vegetables are typically included in this dish?
Common vegetables include peas, corn, and sometimes carrots or broccoli, but the description specifies excluding carrots, broccoli, and dark-green leafy vegetables.
Is this dish suitable for a high-protein diet?
With about 9.18g of protein per 100g, it provides a moderate protein content, but may not be sufficient for a high-protein diet without additional protein sources.
Can this dish be made healthier?
Yes, by using low-fat cheese, adding more vegetables, and controlling portion sizes, you can reduce the fat and calorie content while maintaining flavor.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.55 kcal/g · 24% calories from protein · 1.1 g fiber · 0.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.01 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.