Macaroni and Cheddar Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 963 cal. | (46 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 551 mg | (14 %) | ||
| Calcium | 737 mg | (74 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 33.4 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams short macaroni
- salt
- 1 onion
- 4 Tbsps butter
- 3 Tbsps Pastry flour
- 600 milliliters milk
- 1 tsp Mustard
- 300 grams Cheddar cheese
- 1 pinch cayenne pepper
- 2 Tbsps chopped parsley
- Fat (for the dish)
Preparation steps
Cook macaroni according to package directions in plenty of boiling salted water until al dente, then drain, rinse with cold water and drain again.
Preheat oven to 200°C (approximately 400°F).
Peel onion and chop finely. Melt butter in a saucepan over low heat. Saute onion in pan until soft. Sprinkle flour into pan and sauté while stirring for about 1 minute. Gradually stir milk into roux while simmering over low heat for about 2 minutes. Stir in mustard. Remove pan from heat. Shred cheddar cheese and stir two-thirds into sauce. Season cheese sauce with salt and cayenne pepper.
Mix cooked macaroni with sauce and parsley. Butter an ovenproof baking dish (approximately 20 x 25 cm or 8 x 10 inches). Pour macaroni and sauce into dish and sprinkle with remaining cheddar cheese. Bake macaroni in oven about 30 minutes until golden brown. Let cool slightly before serving.
