Main Course
🌍 Public
🥜 Allergy aware
Mac and Cheese (Cheese Macaroni)
Creamy macaroni with melted cheese — the American comfort food classic, baked golden brown in the oven.
🥜 Allergies considered in this recipe:
🥛 Kuhmilch🥚 Ei🌾 Gluten
Source / link: Amerikanische Küche (US-Soulfood)
Ingredients
Amounts adjust automatically.
| 400 g | Macaroni (egg-free) |
| 250 g | Cheddar (soy-free: Bedda) |
| 50 g | Butter or vegan butter |
| 50 g | Flour |
| 600 ml | Milk (or oat/almond milk) |
| 1 TL | Mustard |
| 1 Prise | Nutmeg |
| 50 g | Breadcrumbs |
| je 1 Prise | Salt & pepper |
Preparation
- 1Cook the macaroni according to package instructions until al dente, drain, and set aside.
- 2Preheat the oven to 200 °C top/bottom heat.
- 3Melt the butter in a pot, stir in the flour, and sauté for 2 minutes while stirring (roux).
- 4Gradually add the milk while stirring constantly until a smooth sauce forms. Let it simmer for 5 minutes.
- 5Stir the cheese into the sauce until melted. Season with mustard, nutmeg, salt, and pepper.
- 6Mix the macaroni with the cheese sauce and transfer to a baking dish.
- 7Sprinkle with breadcrumbs and bake for about 15–20 minutes until golden brown.
- 8Let cool briefly and serve.
Notes & tips
Note: Contains cow's milk + egg (roux, cheese sauce, optional egg in topping). Soy-free if margarine/butter without soy. Soy-free cheese: Bedda. Milk alternatives: Oat/almond milk + vegan butter. Choose egg-free pasta.
Nutrition
estimated per serving- Calories
- 527 kcal
- Protein
- 23 g
- Fat
- 37 g
- Carbs
- 26 g
– = ingredient not in nutrition database (estimate incomplete)