Spinach Mac and Cheese Gratin
Spinach Mac and Cheese Gratin - perfect individual lunch
Healthy, because
Even smarter
Nutritional values
For children four years and older, walnuts are a great addition to the diet: they are among the healthiest foods around thanks to vitamin E, healthy fats, fiber, and protein.
You can also enjoy the delicious dish without a muffin baking tray: Then just use a small casserole dish. If you can't get macaroni, you can also use another short whole-grain pasta variety. The cheddar cheese can be replaced with Gouda or butter cheese, for example.
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 84.8 μg | (141 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 262 mg | (7 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 20 ozs macaroni
- salt
- 8 ozs frozen Spinach
- 8 ozs milk (whole)
- 1 Tbsp butter (+ 1 tsp for the mold)
- 1 Tbsp Whole Grain Spelt Flour
- 5 ozs Cheddar cheese
- peppers
- 1 ½ ozs walnut kernels
- 1 egg
Kitchen utensils
Preparation steps
Cook macaroni in boiling salted water according to package directions until al dente. Then drain and let drain. Meanwhile, slowly defrost spinach in a saucepan over low heat for 5-10 minutes. Add milk, heat and puree.
Melt 1 tablespoon of butter in a saucepan. Sauté flour in it over low heat for 2-3 minutes, stirring until light. Add spinach milk and simmer for 10 minutes, stirring occasionally. In the meantime grate cheese. Stir half of it into the sauce, season with salt and pepper, remove from heat and let cool for 5 minutes.
Grease muffin tin with remaining butter. Chop walnuts. Add the pasta with the egg to the sauce and mix well. Divide the mixture between the cavities of the muffin tin, add the remaining cheese and walnuts, and bake the small gratins in a preheated oven at 180 °C / 350 °F for about 25 minutes. Then remove from the oven, let cool for 5 minutes, remove from the pan, and serve.
