Mac & Cheese
Servings: 6
Calories: 619kcal
Ingredients
- 400 grams Elbow Pasta
- 3 Tbsp Cooking oil
- 2 Tbsp Breadcrumbs - Topping
Vegetables
- 1 Red pepper – Cubed
- 1 Onion – Cubed
- 7 Garlic cloves – Minced
- 200 grams Canned Corn
- ½ cup Fresh Parsley - Garnish
Bechamel Sauce
- 2 Tbsp Flour
- 2 cup Milk
- 1 cup Cooking cream
- 240 grams White Cheddar cheese – Reserve 40 grams for the topping.
- 240 grams Yellow Cheddar cheese – Reserve 40 grams for the topping.
- 4 Tbsp Butter
Spices
- ½ tsp Ground Nutmeg
- ¼ tsp Paprika powder
- ½ tsp Salt
- ½ tsp Ground white pepper
Instructions
- Cube onion and red pepper, mince garlic, and drain corn. In a pan, heat olive oil and sauté onion and garlic for four to six minutes until caramelized. Add red pepper and corn; sauté for three to five minutes.
- Boil pasta for eight minutes; drain and set aside. In a separate pot on low heat, melt butter. Stir in the flour for twenty seconds, then gradually add the milk, stirring until it bubbles. Stir in yellow and white cheddar until melted (six-seven minutes).
- Mix in nutmeg, ground white pepper, and paprika. In a large pot, gently mix the macaroni, sautéed vegetables, and béchamel sauce. Spread the mixture evenly in a casserole dish, then top with cheese and seasoned breadcrumbs. Bake at 150 °C or 300°F for 20 minutes. Enjoy!
Nutrition
Calories: 619kcal | Carbohydrates: 77g | Protein: 23g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 485mg | Potassium: 427mg | Fiber: 3g | Sugar: 11g | Vitamin A: 960IU | Vitamin C: 10mg | Calcium: 447mg | Iron: 2mg