Saffron Macaroni with Cheese Sauce
(1 vote)
(1 vote)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
826
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 826 cal. | (39 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 478 mg | (48 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams macaroni
- salt
- 200 grams Gorgonzola
- 2 garlic cloves
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 400 milliliters milk
- freshly ground peppers
- Nutmeg
- 1 pinch ground Saffron
- 100 milliliters whipped Whipped cream (at least 30% fat content)
- parsley (for garnish)
Preparation steps
1.
Cook the pasta in salted water until al dente.
Remove the rind from the Gorgonzola and cut into pieces.
Separate the garlic and crush into a pan with melted butter. Sweat until translucent, dust with the flour and stir. Pour in the milk and stir vigorously with a whisk to avoid lumps.
2.
Add the gorgonzola to the sauce and melt slowly over medium heat. Stir well and season with salt, pepper, nutmeg and saffron. Simmer for another 5 minutes, stirring occasionally, so it doesn't burn.
Drain the pasta and transfer to plates along with the sauce. Add a spoon of whipped cream on each and serve garnished with parsley leaves.
