Macaroni cheese with a crunchy topping

Macaroni cheese with a crunchy topping

4.2 137 évaluations

Prép. 20min

Total 1h 10min

6 portions

Ingrédients

Nut topping

lemon zest only, no white pith
1
Parmesan cheese cut into cubes (3 cm)
100 g
bread (approx. 70 g), torn into pieces
2 slices
fresh rosemary leaves only
1 sprig
raw almonds
50 g
unsalted butter
70 g
pepita seeds (optionnel)
20 g
sunflower seeds (optionnel)
20 g
sea salt
1 pinch
ground black pepper
1 pinch

Macaroni cheese

unsalted butter for greasing
60 g
Gruyère cheese cut into cubes (3 cm)
90 g
Parmesan cheese cut into cubes (3 cm)
50 g
leek white part only, cut into pieces
60 g
cauliflower cut into florets
200 g
sweet potato peeled and cut into cubes (2 cm)
150 g
water
1200 g
macaroni pasta
300 g
plain flour
50 g
full cream milk
500 g
ground nutmeg to taste
¼ - 1 tsp
paprika to taste
1 tsp
Dijon mustard
2 tsp
sea salt to taste
1 pinch
ground black pepper to taste
1 pinch

Niveau

facile

Infos nut. par 1 portion

Sodium 691.8 mg

Protides 29.3 g

Calories 3116.8 kJ / 742 kcal

Lipides 43.6 g

Fibre 6.1 g

Graisses saturées 23.2 g

Glucides 56.5 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Shortbread

1u.

Chicken, leek and corn pie

1u. 15min

Shepherd's pie

55min

Lasagne bolognese

2u. 30min

Buttercream icing

10min

Easy mac and cheese

40min

Cauliflower macaroni cheese (Toddlers and beyond)

1u.

Cinnamon chocolate self-saucing pudding

1u. 5min

Butternut and bacon macaroni cheese

1u. 30min

Chocolate self-saucing pudding

50min

Mini cheese scones with savoury butter

30min

Pikelets

35min