Informations supplémentaires
30 min.
|
716 kcal
|
easy
|
|
Printable version
1. Bake the tomatoes and setup
Preheat the oven to 400°F. Grate the garlic. Put the cherry tomatoes and garlic in a baking dish. Add a drizzle of oil, salt and pepper. Bake in the oven for 12-15 minutes. Chop the parsley and grate the Gouda.
2. Cook the macaroni
Bring a pot of salted water to a boil. Add the macaroni and cook 10-12 minutes until tender. Keep 1/4 2P | 1/3 3P cup of the cooking water then drain.
3. Toast the panko
Heat a drizzle of oil in a pan over medium-high heat. Toast the panko 3-4 minutes until golden brown. Remove from the pan and mix with the parsley.
4. Make the sauce
Add 1-2 tbsp of butter to the pan. When the butter is foamy, add the flour, mix and cook for 1 minute. Add the milk and mix. Reduce the heat to medium and add the cheeses. Mix until they are melted in the sauce. Before adding the cheeses, take the opportunity to give the children a taste of each type and try to identify the differences.
5. Add the macaroni
Add the macaroni and the cooking water. Mix. Adjust salt and pepper to taste.
6. Plate your dish
Serve the macaroni in a bowl and garnish with the tomatoes and garlic oil at the bottom of the dish and the herbed panko. Bon appétit!
180gMacaroni
80gGouda
60gOld Cheddar
200mlMilk 2%
10gAll-Purpose Flour
1unitFresh Italian Parsley
200gCherry Tomatoes
30gPanko Breadcrumbs
1unitGarlic Clove(s)
What you need
pan, pot, strainer, baking dish, bowl, grater
716 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
90g
30%
fat
24g
37%
cholesterol
79mg
26%
fiber
5g
20%
protein
34g
saturated
14g
70%
sodium
680mg
28%
sugar
12g
trans
0g