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Recipe Category / Pasta
Mac 'n' Cheese
Method
  • Preheat oven to 200* C (390* F) Fan.
  • Bring a pot full of salted water to a boil.
  • Add the macaroni and boil for 2 minutes less than the instructions on the package.
  • When ready, remove from heat and set aside.
  • Place a separate pot over low heat. Add the butter, 5-6 sage leaves, estragon or your choice of herbs.
  • As soon as the butter melts, add the flour and mustard. Whisk and sauté for 1-2 minutes, until the mixture turns slightly golden.
  • Start adding the milk (at room temperature) in small batches while whisking continuously so that no lumps form.
  • As soon as one batch is incorporated, add the next. 6-8 batches should be enough.
  • Cook the béchamel sauce until it starts to thicken and bubble.
  • When ready, add the macaroni, stir and remove from heat.
  • Add the cheddar in 5 batches.
  • Add the first batch and stir until the cheese is incorporated and becomes gooey. Then you can add the next. Continue in the same way until all of the cheese has been added.
  • Add the pepper, stir and season to taste.
  • Transfer to a 20x30 cm ovenproof baking dish.
  • In a food processor, add the sandwich bread, 4-5 fresh sage leaves, salt, pepper, garlic, cheddar and parmesan. Beat until completely ground.
  • Spread the bread mixture over the surface of the mac n’ cheese.
  • Bake for 5-10 minutes, until crunchy and golden.
  • Serve with some freshly ground pepper and any of your favorite herbs.
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Nutritional
Chart

Nutrition information per 100 gr.

253
Calories (kcal)
13 %
14.0
Total Fat (g)
20 %
8.4
Saturated Fat (g)
42 %
19.6
Total Carbs (g)
8 %
2.7
Sugars (g)
3 %
11.5
Protein (g)
23 %
1.2
Fibre (g)
5 %
0.8
Sodium (g)
13 %

*Based on an adult’s daily reference intake of 2000 kcal.