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Macaroni cheese with a crunchy topping

Macaroni cheese with a crunchy topping
4.3 135 évaluations
Prép. 20min
Total 1h 10min
6 portions
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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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