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Chef Tom Aikens' mac and cheese recipe
DONNGUYEN7408910Ingredients
50Minutes
320Calories
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Description
Starter size: 200 milliliters sauce + 150 grams cooked pasta + 20 grams mixed cheese
Main size: 300 milliliters sauce + 200 grams cooked pasta + 30 grams mixed cheese
Ingredients
US|METRIC
4 SERVINGS
- 45 grams butter
- 55 grams flour
- 650 grams milk
- 1 g black pepper
- 8 grams sea salt
- 25 grams cheddar cheese
- 25 grams Parmesan cheese
- 25 grams Gruyere cheese
- 20 grams Dijon mustard
- 1 sprig thyme
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Directions
- Step 1: Melt the butter in a pan on low heat then add the flour. Cook for five minutes, stirring regularly. While this is cooking, place the milk into a pan and bring to a boil.
- Step 2: Slowly add the milk to the flour-and-butter mix while constantly stirring.
- Step 3: While continuing to stir, add the salt and pepper and bring to a slow simmer for five minutes at a low temperature. Then add the mustard and cheese.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium1100mg46% |
| Potassium370mg11% |
| Protein15g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber1g4% |
| Sugars9g |
| Vitamin A10% |
| Vitamin C4% |
| Calcium45% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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