Macaroni cheese with a crunchy topping

Macaroni cheese with a crunchy topping

4.2 140 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

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Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

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