Baked Pasta with Topping
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
1101
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,101 cal. | (52 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 162 g | (108 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 523 mg | (52 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups grated, sharp Cheese (, e. g. mature cheddar)
- ½ cup grated Parmesan
- 1 cup fresh breadcrumbs
- 1 pinch salt
- 3 cups macaroni
- 3 cups milk
- ¼ cup butter
- ½ cup all-purpose flour
- 1 tsp Dijon mustard
Product recommendation
Make sure your macaroni is a little undercooked, as when it goes into the oven, the macaroni will continue to cook. If you cook it completely beforehand, it will be overcooked.
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Butter a baking dish, about 30 x 20 x 5.5 cm|12" x 8" x 2".
2.
Mix 25 g of the cheese and 1/3 of the Parmesan with the breadcrumbs. Set aside.
3.
Mix the remaining cheeses together and set aside.
4.
Bring a large pan of water to a boil. Add the salt and macaroni, stir and return to a boil. Simmer for 8 minutes, or cook according to the packet instructions, until almost but not quite cooked through -stirring occasionally to prevent sticking.
5.
Warm the milk. Melt the butter in a large pan and stir in the flour. Cook for 1 minute, stirring, then remove from the heat.
6.
Pour in 1/3 of the warm milk and beat well until smooth. Add another 1/3 of the milk and continue beating well until smooth. Pour in the final 1/3 of milk and beat until smooth.
7.
Heat the sauce, stirring, until thickened and smooth. Reduce the heat and simmer for 4 minutes until shiny. Remove from the heat and stir in the cheese and mustard. If the sauce is too thick add a little more milk.
8.
Drain the macaroni in a colander and gently stir into the sauce to coat completely.
9.
Tip the macaroni cheese into the baking dish and scatter over the cheese breadcrumbs. Bake for 12-15 minutes until beginning to bubble around the edges.
10.
Heat the grill. Grill for 5 minutes to brown the crumbs. Serve immediately.
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