🍽️ Creamy Baked Macaroni

Name: Creamy Baked Macaroni
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g short macaroni; salt; 2 tbsp butter; 2 tbsp flour; 400 ml milk; 1 tsp hot mustard; 300 g grated cheddar; cayenne pepper; 200 g cocktail tomatoes; 1 tbsp breadcrumbs; butter (for the molds); 1 tbsp freshly chopped parsley

836 kcal · 30 min · 4 servings

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Ingredients

400 g short macaroni
salt
2 tbsp butter
2 tbsp flour
400 ml milk
1 tsp hot mustard
300 g grated cheddar
cayenne pepper
200 g cocktail tomatoes
1 tbsp breadcrumbs
butter (for the molds)
1 tbsp freshly chopped parsley

Instructions

1. Preheat the oven to 200 degrees Celsius fan-forced.
2. Grease four small ovenproof ramekins with a little butter.
3. Cook the macaroni in plenty of boiling salted water according to the package instructions, but keep them very al dente.
4. Drain the pasta and rinse it briefly with cold water to stop the cooking process.
5. Melt the butter in a saucepan over low heat.
6. Sprinkle the flour over the butter and stir briefly until it foams.
7. Stir the milk into the butter-flour mixture gradually.
8. Simmer the sauce for 2 to 3 minutes over low heat until it thickens.
9. Stir the mustard into the hot sauce.
10. Remove the saucepan from the heat.
11. Mix about two-thirds of the cheese into the sauce.
12. Season the sauce with salt and cayenne pepper to taste.
13. Wash the tomatoes and cut them in half.
14. Gently fold the macaroni and tomato halves into the cheese sauce.
15. Divide the pasta and tomato mixture evenly among the four prepared ramekins.
16. Mix the remaining cheese with the breadcrumbs.
17. Sprinkle the cheese and breadcrumb mixture over the pasta in the ramekins.
18. Bake the dishes in the oven for about 25 minutes.

Nutrition per serving

kcal: 836
Protein: 37 g · Fett/Fat: 39 g · Carbs: 84 g