Mac and Cheese with Breadcrumb Topping
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
advanced
Difficulty
Preparation:
40 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, strong Cheese (such as mature Cheddar)
- ½ cup grated Parmesan
- 1 cup fresh breadcrumbs
- 1 pinch salt
- 3 cups macaroni
- ¼ cup butter
- ½ cup all-purpose flour
- 3 cups milk
- 1 tsp Dijon mustard
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 25g|1oz 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, stirring occasionally to prevent sticking.
5.
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 milk and beat or whisk 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 over a medium heat, stirring, until thickened and smooth. Reduce the heat and simmer gently for about 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.
