- 500 g elbow macaroni
- 1 ½ tablespoons tomato paste
- 1 can chopped tomatoes
- 6 tablespoons butter
- 60 g flour
- ¼ teaspoons cayenne pepper
- 1 liter milk, 3.5% fat
- 1 chicken bouillon cube
- 4 cups cheddar cheese, grated
- 1 cup gruyere cheese, grated
- 4-5 tablespoons fresh thyme, only the leaves
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A dish whose origins are both English and American! It is quite a “playful” dish since you can play around and make different variations of it, according to your preferences. I chose to add tomatoes to the recipe… your children will love it!!
- Position the rack on the medium position in the oven. Preheat oven to 200* C (392* F) Fan.
- Fill a wide pot with 4 liters of water. Bring to a boil over high heat.
- Add 1 tablespoon of salt and the macaroni. Boil for about 6 minutes, until cooked but al dente. Drain. Add some oil, so they don’t stick together. Toss and set aside.
- In the meantime, melt the butter in a large, deep pan over medium heat, until it starts to froth.
- Add the flour and the tomato paste. Sauté and stir until the mixture becomes a smooth paste.
- Start to add the milk, slowly and in batches. Whisk continuously and make sure that each spoonful added is completely combined into the mixture and any lumps dissolved, before adding the next batch. Continue until all of the milk has been added and the béchamel sauce has thickened. Remove from heat.
- Add the bouillon cube and some cayenne pepper. Stir.
- In a bowl, add the canned tomatoes and a generous amount of thyme.
- Use a slotted spoon to transfer the macaroni to the bowl with the tomatoes. Stir with a wooden spoon.
- Add ½ the amount of both types of cheese (½ of the gruyere and ½ of the cheddar), slowly, to the béchamel sauce. Stir until they melt.
- Add the pasta to the cheesy béchamel sauce and mix with a wooden spoon. Season to taste and add more aromatics if you like.
- Transfer to a pyrex or baking dish. Sprinkle with remaining cheeses.
- Bake for about 15-20 minutes, until golden brown.
- Remove from oven and allow to cool for 10-15 minutes before serving.
Nutrition information per 100 gr.
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.