Macaroni and Cheese Gratin

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 1/2 cups herbed bread crumbs

1 tablespoon Butter or margarine

2 cups grated cheddar

1 pound elbow macaroni

1 tablespoon Flour

2 cups grated gruyere

4 cups milk

1/4 teaspoon nutmeg

1/4 cup grated Parmesan

1/3 cup chopped parsley

A few drops hot pepper sauce

1/2 teaspoon Salt

Equipment:

pot

wooden spoon

whisk

oven

colander

frying pan

baking pan

knife

bowl

Cooking instruction summary:

  1. Bring a pot of water to a boil. Add salt and add macaroni and cook until not quite al dente (macaroni will continue to cook in the oven).
  2. In another pot melt the butter, add the flour and stir with a whisk or a wooden spoon for a couple of minutes to cook the flour.
  3. Add the milk, 1/2 cup at a time whisking until the mixture thickens, then add remaining milk and let cook over low heat until the sauce thickens, stirring constantly, scraping from the bottom of the pan and being careful not to burn it at the bottom.
  4. When the sauce is thick add the grated cheeses and stir until melted. Stir in the nutmeg, hot pepper sauce and salt, remove from heat and set aside.
  5. When the macaroni is cooked drain into colander and return to the pot. Pour the cheese sauce over the macaroni and stir with a wooden spoon.
  6. Pour the macaroni into individual gratins or a large buttered baking dish. You can add a few tomato slices into the macaroni either half way through pouring it into the pan or at the end, tucking them in with a knife. Don't smooth out the top, allow a few peaks here and there, they will become crisp and delicious as you bake it.
  7. To make the topping:
  8. Melt the butter, pour over the bread crumbs in a bowl and mix to combine. Add the Parmesan and parsley.
  9. To bake:
  10. Sprinkle topping over macaroni, bake in 400 oven 10-15 minutes or until crumbs are nicely golden. Serve immediately.

 

Step by step:


1. Bring a pot of water to a boil.

2. Add salt and add macaroni and cook until not quite al dente (macaroni will continue to cook in the oven).In another pot melt the butter, add the flour and stir with a whisk or a wooden spoon for a couple of minutes to cook the flour.

3. Add the milk, 1/2 cup at a time whisking until the mixture thickens, then add remaining milk and let cook over low heat until the sauce thickens, stirring constantly, scraping from the bottom of the pan and being careful not to burn it at the bottom.When the sauce is thick add the grated cheeses and stir until melted. Stir in the nutmeg, hot pepper sauce and salt, remove from heat and set aside.When the macaroni is cooked drain into colander and return to the pot.

4. Pour the cheese sauce over the macaroni and stir with a wooden spoon.

5. Pour the macaroni into individual gratins or a large buttered baking dish. You can add a few tomato slices into the macaroni either half way through pouring it into the pan or at the end, tucking them in with a knife. Don't smooth out the top, allow a few peaks here and there, they will become crisp and delicious as you bake it.To make the topping:Melt the butter, pour over the bread crumbs in a bowl and mix to combine.


Add the Parmesan and parsley.To bake

1. Sprinkle topping over macaroni, bake in 400 oven 10-15 minutes or until crumbs are nicely golden.

2. Serve immediately.


Nutrition Information:

Quickview
859 Calories
42g Protein
37g Total Fat
85g Carbs
38% Health Score
Limit These
Calories
859k
43%

Fat
37g
58%

  Saturated Fat
20g
126%

Carbohydrates
85g
29%

  Sugar
11g
13%

Cholesterol
108mg
36%

Sodium
1122mg
49%

Get Enough Of These
Protein
42g
85%

Selenium
76µg
109%

Calcium
1031mg
103%

Phosphorus
823mg
82%

Vitamin K
59µg
56%

Manganese
0.98mg
49%

Vitamin B2
0.69mg
41%

Zinc
5mg
36%

Vitamin B12
2µg
35%

Vitamin B1
0.47mg
32%

Vitamin A
1455IU
29%

Magnesium
101mg
25%

Vitamin B3
3mg
17%

Copper
0.32mg
16%

Potassium
555mg
16%

Folate
62µg
16%

Vitamin B6
0.31mg
15%

Vitamin D
2µg
15%

Vitamin B5
1mg
15%

Fiber
3g
15%

Iron
2mg
15%

Vitamin C
4mg
6%

Vitamin E
0.7mg
5%

covered percent of daily need
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