Macaroni and Cheese Gratin

Health score
38%
Macaroni and Cheese Gratin
45 min.
6
859kcal
70.52%sweetness
100%saltiness
49.4%sourness
37.11%bitterness
77.14%savoriness
88.94%fattiness
100%spiciness

Ingredients

  • 1.5 cups breadcrumbs 
  • tablespoon butter 
  • cups cheddar cheese grated
  • pound elbow macaroni 
  • tablespoon flour 
  • cups gruyere cheese grated
  • cups milk 
  • 0.3 teaspoon nutmeg 
  • 0.3 cup parmesan grated
  • 0.3 cup parsley chopped
  • drops hot sauce hot
  • 0.5 teaspoon salt 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • pot
  • baking pan
  • wooden spoon
  • colander

Directions

  1. Bring a pot of water to a boil.
  2. Add salt and add macaroni and cook until not quite al dente (macaroni will continue to cook in the oven).In another pot melt the butter, add the flour and stir with a whisk or a wooden spoon for a couple of minutes to cook the flour.
  3. Add the milk, 1/2 cup at a time whisking until the mixture thickens, then add remaining milk and let cook over low heat until the sauce thickens, stirring constantly, scraping from the bottom of the pan and being careful not to burn it at the bottom.When the sauce is thick add the grated cheeses and stir until melted. Stir in the nutmeg, hot pepper sauce and salt, remove from heat and set aside.When the macaroni is cooked drain into colander and return to the pot.
  4. Pour the cheese sauce over the macaroni and stir with a wooden spoon.
  5. Pour the macaroni into individual gratins or a large buttered baking dish. You can add a few tomato slices into the macaroni either half way through pouring it into the pan or at the end, tucking them in with a knife. Don't smooth out the top, allow a few peaks here and there, they will become crisp and delicious as you bake it.To make the topping:Melt the butter, pour over the bread crumbs in a bowl and mix to combine.
  6. Sprinkle topping over macaroni, bake in 400 oven 10-15 minutes or until crumbs are nicely golden.
  7. Serve immediately.

Nutrition Facts

Calories859kcal
Protein19.88%
Fat39.87%
Carbs40.25%

Properties

Glycemic Index
44.83
Glycemic Load
3.91
Inflammation Score
-8
Nutrition Score
32.06347826087%

Flavonoids

Apigenin
7.18mg
Luteolin
0.04mg
Kaempferol
0.05mg
Myricetin
0.49mg
Quercetin
0.01mg

Taste

Sweetness:
70.52%
Saltiness:
100%
Sourness:
49.4%
Bitterness:
37.11%
Savoriness:
77.14%
Fattiness:
88.94%
Spiciness:
100%

Nutrients percent of daily need

Calories:859.47kcal
42.97%
Fat:37.82g
58.19%
Saturated Fat:20.21g
126.31%
Carbohydrates:85.93g
28.64%
Net Carbohydrates:82.13g
29.87%
Sugar:11.89g
13.22%
Cholesterol:108.42mg
36.14%
Sodium:1122.15mg
48.79%
Protein:42.43g
84.86%
Selenium:76.08µg
108.68%
Calcium:1031.2mg
103.12%
Phosphorus:823.41mg
82.34%
Vitamin K:59.19µg
56.37%
Manganese:0.98mg
48.85%
Vitamin B2:0.69mg
40.71%
Zinc:5.38mg
35.9%
Vitamin B12:2.13µg
35.48%
Vitamin B1:0.47mg
31.5%
Vitamin A:1455.76IU
29.12%
Magnesium:101.23mg
25.31%
Vitamin B3:3.45mg
17.23%
Copper:0.32mg
16.24%
Potassium:555.82mg
15.88%
Folate:62.57µg
15.64%
Vitamin B6:0.31mg
15.47%
Vitamin D:2.3µg
15.33%
Vitamin B5:1.52mg
15.25%
Fiber:3.8g
15.19%
Iron:2.73mg
15.15%
Vitamin C:4.81mg
5.84%
Vitamin E:0.7mg
4.66%
Source:Foodista