Macaroni and Cheese Casserole
Healthy, because
Even smarter
Nutritional values
Anti aging through tomatoes? Sounds like fake, but it's a fact: People who eat a lot of tomatoes have a high concentration of carotenoids in their skin and measurably fewer wrinkles. Researchers at the Charité hospital in Berlin found out that. So you would like to treat yourself to a second helping of tomatoes.
You can vary the macaroni casserole according to your mood - broccoli, eggplant or peas taste wonderful that way!
(Percentage of daily recommendation)
| Calorie | 776 cal. | (37 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 673 mg | (67 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams macaroni
- salt
- 300 grams Cherry tomatoes
- 20 grams Chives
- 200 milliliters Whipped cream
- 200 milliliters milk
- 4 eggs
- 80 grams grated Parmesan
- salt
- freshly ground peppers
- 80 grams grated Emmentaler cheese
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Cook the macaroni in boiling salt water until al dente. Drain well. Rinse the cherry tomatoes and cut in half. Rinse the chives, shake dry and cut into rolls. Set aside 2 tablespoons of chives for the garnish.
Whisk the cream, milk, eggs, remaining chives and 40 grams (approximately 1.5 ounces) of parmesan. Season with salt and pepper. Spread the pasta and cherry tomatoes in a baking dish. Pour in the cream. Sprinkle with the cheese and remaining parmesan. Bake for about 35 minutes. Serve sprinkled with the remaining chives.
