Baked Macaroni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 859 cal. | (41 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 442 mg | (11 %) | ||
| Calcium | 698 mg | (70 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 27.2 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 onions
- 2 Tbsps clarified butter
- salt
- 400 grams macaroni
- 250 grams Gruyere
- freshly ground peppers
- 150 grams Whipped cream
- 300 milliliters milk
- butter (for the mold)
Preparation steps
Preheat the oven to 220°C (approximately 425°F). Butter a baking dish. Peel, halve and thinly slice the onions. Heat the clarified butter in a pan and saute the onions, stirring until light brown. Cook the macaroni according to package directions for al dente, drain. Grate the cheese.
In a saucepan, bring the cream and milk to a boil. Add half the cheese, stirring until melted. Remove the pan from the heat. Pour the drained pasta into the baking dish.
Toss the rest of the cheese with the macaroni and season with salt and pepper. Pour the cheese sauce over it and bake until the macaroni is piping hot and the sauce is bubbly, about 10 minutes. Remove the dish and cover the macaroni evenly with the browned onions. Serve immediately with a salad.
