Macaroni cheese with a crunchy topping
TM6 TM5 TM31

Macaroni cheese with a crunchy topping

4.2 (70 ratings)

Ingredients

Nut topping

  • 1 lemon, zest only, no white pith
  • 100 g Parmesan cheese, cut into cubes (3 cm)
  • 2 slices bread (approx. 70 g), torn into pieces
  • 1 sprig fresh rosemary, leaves only
  • 50 g raw almonds
  • 70 g unsalted butter
  • 20 g pepita seeds (optional)
  • 20 g sunflower seeds (optional)
  • 1 pinch sea salt
  • 1 pinch ground black pepper

Macaroni cheese

  • 60 g unsalted butter, for greasing
  • 90 g Gruyère cheese, cut into cubes (3 cm)
  • 50 g Parmesan cheese, cut into cubes (3 cm)
  • 60 g leek, white part only, cut into pieces
  • 200 g cauliflower, cut into florets
  • 150 g sweet potato, peeled and cut into cubes (2 cm)
  • 1200 g water
  • 300 g macaroni pasta
  • 50 g plain flour
  • 500 g full cream milk
  • ¼ - 1 tsp ground nutmeg, to taste
  • 1 tsp paprika, to taste
  • 2 tsp Dijon mustard
  • 1 pinch sea salt, to taste
  • 1 pinch ground black pepper, to taste

Nutrition
per 1 portion
Calories
3116.8 kJ / 742 kcal
Protein
29.3 g
Carbohydrates
56.5 g
Fat
43.6 g
Saturated Fat
23.2 g
Fibre
6.1 g
Sodium
691.8 mg

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