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Macaroni and Cheese Gratin

 
One serving costs about $2.71 One serving costs about $2.71

$2.71 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner American
spoonacular Score:70%

Spoonacular Score: 70%

 

You can never have too many side dish recipes, so give Macaroni and Cheese Gratin a try. This recipe makes 6 servings with 859 calories, 43g of protein, and 38g of fat each. For $2.71 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. Head to the store and pick up herbed bread crumbs, butter, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good. Try Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, Boston Market Macaroni and Cheese – forget the stuff in the blue box, take a few more minutes, and serve up a tasty home made macaroni and cheese, and Macaroni Au Gratin for similar recipes.

Ingredients

Servings:
1.5 cups
1.5 cups bread crumbs
bread crumbs
1 Tbsp
1 Tbsp butter
butter
2 cups
2 cups cheddar
cheddar
1 lb
1 lb elbow macaroni
elbow macaroni
1 Tbsp
1 Tbsp flour
flour
2 cups
2 cups gruyere
gruyere
4 cups
4 cups milk
milk
0.25 tsps
0.25 tsps nutmeg
nutmeg
0.25 cups
0.25 cups parmesan
parmesan
0.33 cups
0.33 cups parsley
parsley
3 drops
3 drops pepper sauce
pepper sauce
0.5 tsps
0.5 tsps salt
salt
1.5 cups bread crumbs
1.5 cups
bread crumbs
1 Tbsp butter
1 Tbsp
butter
2 cups cheddar
2 cups
cheddar
1 lb elbow macaroni
1 lb
elbow macaroni
1 Tbsp flour
1 Tbsp
flour
2 cups gruyere
2 cups
gruyere
4 cups milk
4 cups
milk
0.25 tsps nutmeg
0.25 tsps
nutmeg
0.25 cups parmesan
0.25 cups
parmesan
0.33 cups parsley
0.33 cups
parsley
3 drops pepper sauce
3 drops
pepper sauce
0.5 tsps salt
0.5 tsps
salt

Equipment

wooden spoon
wooden spoon
baking pan
baking pan
colander
colander
whisk
whisk
knife
knife
bowl
bowl
oven
oven
pot
pot
wooden spoon
wooden spoon
baking pan
baking pan
colander
colander
whisk
whisk
knife
knife
bowl
bowl
oven
oven
pot
pot


Instructions

  1. Bring a pot of water to a boil. Add salt and add macaroni and cook until not quite al dente (macaroni will continue to cook in the oven).
  2. In another pot melt the butter, add the flour and stir with a whisk or a wooden spoon for a couple of minutes to cook the flour.
  3. Add the milk, 1/2 cup at a time whisking until the mixture thickens, then add remaining milk and let cook over low heat until the sauce thickens, stirring constantly, scraping from the bottom of the pan and being careful not to burn it at the bottom.
  4. When the sauce is thick add the grated cheeses and stir until melted. Stir in the nutmeg, hot pepper sauce and salt, remove from heat and set aside.
  5. When the macaroni is cooked drain into colander and return to the pot. Pour the cheese sauce over the macaroni and stir with a wooden spoon.
  6. Pour the macaroni into individual gratins or a large buttered baking dish. You can add a few tomato slices into the macaroni either half way through pouring it into the pan or at the end, tucking them in with a knife. Don't smooth out the top, allow a few peaks here and there, they will become crisp and delicious as you bake it.
  7. To make the topping:
  8. Melt the butter, pour over the bread crumbs in a bowl and mix to combine. Add the Parmesan and parsley.
  9. To bake:
  10. Sprinkle topping over macaroni, bake in 400 oven 10-15 minutes or until crumbs are nicely golden. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.71
Ingredient
1.5 cups bread crumbs
1 tablespoon butter
2 cups cheddar
1 pound elbow macaroni
1 tablespoon flour
2 cups gruyere
4 cups milk
¼ teaspoons nutmeg
¼ cups parmesan
⅓ cups parsley
3 drops pepper sauce
Price
$0.64
$0.12
$2.42
$0.97
$0.01
$9.43
$1.32
$0.04
$0.53
$0.79
$0.02
$16.28

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
859 Calories
42g Protein
37g Total Fat
85g Carbs
27% Health Score
Limit These
Calories
859
43%

Fat
37g
58%

  Saturated Fat
21g
136%

Carbohydrates
85g
29%

  Sugar
12g
14%

Cholesterol
112mg
37%

Sodium
946mg
41%

Get Enough Of These
Protein
42g
86%

Selenium
73µg
105%

Calcium
1020mg
102%

Phosphorus
816mg
82%

Vitamin K
59µg
57%

Manganese
0.98mg
49%

Vitamin B2
0.72mg
42%

Zinc
5mg
34%

Vitamin B12
1µg
32%

Vitamin B1
0.46mg
30%

Vitamin A
1430IU
29%

Magnesium
98mg
25%

Copper
0.36mg
18%

Vitamin D
2µg
18%

Folate
69µg
17%

Vitamin B3
3mg
17%

Iron
2mg
17%

Potassium
534mg
15%

Vitamin B5
1mg
15%

Fiber
3g
15%

Vitamin B6
0.27mg
14%

Vitamin C
4mg
6%

Vitamin E
0.54mg
4%

covered percent of daily need

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