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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
924
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie924 kcal(44 %)
Protein36.3 g(37 %)
Fat52.18 g(45 %)
Carbohydrates76.94 g(51 %)
Sugar added0 g(0 %)
Roughage1.23 g(4 %)
Vitamin A529.84 mg(66,230 %)
Vitamin D3.1 μg(16 %)
Vitamin E1.38 mg(12 %)
Vitamin B₁0.85 mg(85 %)
Vitamin B₂0.98 mg(89 %)
Niacin12.39 mg(103 %)
Vitamin B₆0.23 mg(16 %)
Folate195.3 μg(65 %)
Pantothenic acid1.53 mg(26 %)
Biotin6.84 μg(15 %)
Vitamin B₁₂1.68 μg(56 %)
Vitamin C25.93 mg(27 %)
Potassium478.27 mg(12 %)
Calcium855.45 mg(86 %)
Magnesium63.95 mg(21 %)
Iron4.65 mg(31 %)
Iodine80.46 μg(40 %)
Zinc3.73 mg(47 %)
Saturated fatty acids30.32 g
Cholesterol142.28 mg
Author of this recipe:

Ingredients

for
6
Bread Crumb Topping
6 slices
sandwich white bread (torn into rough pieces)
3 tablespoons
unsalted butter (cut into 6 pieces)
Macaroni and Cheese
2 teaspoons
6 cups
2 teaspoons
5 tablespoons
6 tablespoons
1 ½ teaspoons
¼ teaspoon
cayenne pepper (optional)
5 cups
2 cups
2 cups
sharp Cheddar cheese (shredded)
½ cup
fresh Basil (chopped)
freshly ground peppers (to taste)
Steamed Sugar Snap Peas
4 cups
sugar Snap pea
2 tablespoons
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
white breadsaltcayenne pepperBasilsalt

Preparation steps

1.
For Bread Crumb Topping:
2.
Pulse bread and butter in food processor until crumbs are no larger than 1/8-inch, or about ten to fifteen 1-second pulses. Set aside.
3.
For Macaroni and Cheese:
4.
Adjust oven rack to lower-middle position and heat broiler. Coat a 9 by 13-inch broiler-safe baking dish or pan with nonstick cooking spray or butter.
5.
Bring 4 quarts salted water to a boil in a Dutch oven over high heat. Add macaroni; cook until pasta is tender (al dente). Drain pasta and set aside in colander.
6.
In the empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Remove pan from heat source, whisk in cheeses and chopped basil, stirring until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 4 to 6 minutes.
7.
Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Season with salt and pepper. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes; serve with steamed sugar snap peas.
8.
For Sugar Snap Peas:
9.
Rinse and trim peas. Arrange peas in steamer basket over boiling water. Cover and steam for 3 to 4 minutes or until tender-crisp. Add butter and toss until melted. Season to taste with salt and pepper.