- 4 litres water
- 1 tablespoon salt
- 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
- 2 tablespoons parsley, finely chopped (optional)
- 1 tablespoon anise, finely chopped (optional)
Tomato Mac 'n' Cheese
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Nuts Free Diet
It is usually followed when someone is allergic to nuts.
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20'
Ηands on
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20'
Cook Time
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8-10
Portion(s)
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2
Difficulty
-
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Method
A meal with English and American origins! It’s a fun meal because there are a lot of variations! I chose to add tomato in this one… Your kids will love it!
- Preheat oven over 200o C (390* F) Set to Fan.
- In a semi deep casserole, boil 4 litres of water and 1 tablespoon salt over high heat.
- Boil the mac following the package instructions (boil for minus 1 minute).
- Strain, add a little oil so that they don’t stick together and set aside.
- Melt the butter in a pan over medium heat, until it froths.
- Add the flour and tomato paste. Sauté until the mixture becomes paste-like.
- Start adding slowly and in batches the milk, stirring before adding the next batch so that lumps don’t form in our sauce. Continue until all of the milk has been added and the béchamel thickens. Remove from heat.
- Add the chicken bouillon cube, some cayenne pepper and mix.
- In a bowl, add the can chopped tomato and 3 tablespoons thyme.
- Remove the macaroni with a spoon, place them in the bowl with the tomato and mix.
- Slowly add half of the cheeses to the béchamel and mix until the cheeses melt.
- Add the pasta to the béchamel and mix with a wooden spoon.
- Add more herbs (parsley, anise) according to your taste.
- Add the mixture to a 30 cm oval-shaped pyrex. Add the rest of the cheese and bake for 15-20 minutes until golden.
- Set aside for 10-15 minutes to cool.
- Sprinkle the rest of the thyme and serve.
Nutritional
Chart
Nutrition information per portion
490
Calories (kcal)
25
%
Calories
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.
23.0
Total Fat (g)
33
%
Fatty Acids
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.
14.0
Saturated Fat (g)
70
%
Saturated 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.
45.0
Total Carbs (g)
17
%
Carbohydrates
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.
8.2
Sugars (g)
9
%
Sugars
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.
23.0
Protein (g)
46
%
Protein
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.
3.2
Fibre (g)
13
%
Fibers
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.
1.5
Sodium (g)
25
%
Salt
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.
*To calculate nutritional table data, we use software by
