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🍽️ Crunchy Mac & Cheese Bake

963 kcal · 30 min · 4 servings

Ingredients

• 400 g short macaroni
• salt
• 1 onion
• 4 tbsp butter
• 3 tbsp flour
• 600 ml milk
• 1 tsp mustard
• 300 g cheddar
• 1 pinch cayenne pepper
• 2 tbsp chopped parsley
• fat (for the dish)

Instructions

1. 1. Boil plenty of water in a large pot and add salt.
2. 2. Add the macaroni to the boiling water and cook them al dente according to the package instructions.
3. 3. Drain the pasta in a colander.
4. 4. Rinse the pasta briefly with cold water to stop the cooking process.
5. 5. Let the pasta drain well.
6. 6. Turn on the oven and preheat it to 200 degrees Celsius with top and bottom heat.
7. 7. Peel the onion.
8. 8. Cut the onion into fine cubes.
9. 9. Melt the butter in a pot over low heat.
10. 10. Add the onion cubes to the butter and sweat them until translucent.
11. 11. Sprinkle the flour over the onions.
12. 12. Stir the flour for about 1 minute while stirring.
13. 13. Stir the milk into the roux gradually.
14. 14. Let the sauce simmer for about 2 minutes over low heat.
15. 15. Stir the mustard into the sauce.
16. 16. Remove the pot from the heat.
17. 17. Grate the cheddar cheese.
18. 18. Set aside two-thirds of the grated cheese.
19. 19. Stir the remaining cheese into the hot sauce.
20. 20. Season the sauce with salt and cayenne pepper.
21. 21. Mix the drained macaroni with the cheese sauce.
22. 22. Finely chop the parsley.
23. 23. Add the parsley to the pasta and cheese mixture and mix everything.
24. 24. Grease an ovenproof dish (approx. 20 x 25 cm).
25. 25. Fill the pasta and cheese mixture into the dish.
26. 26. Sprinkle the surface with the remaining grated cheddar.
27. 27. Place the dish in the hot oven.
28. 28. Bake the casserole for about 30 minutes until golden brown.

Nutrition per serving

• kcal: 963
• Protein: 38 g · Fett/Fat: 51 g · Carbs: 87 g