6 Serves
49 Mins
Preheat your oven to 175°C.
Bring a large pot of salted water to a boil and cook the pasta until slightly tender, about 7 minutes. Drain well.
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ThaiVitamin E
1 mg / 15 mgVitamin K
85 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
192 µg / 400 µgCalcium
838 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
713 mg / 1,250 mgPotassium
593 mg / 4,700 mgSodium
790 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
3 g / 28 gSugar
34 g / 50 gSaturated Fat
21 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
In a saucepan over medium heat, melt the butter. Whisk in the all purpose flour and cook for 1-2 minutes until lightly browned.
Gradually whisk in the milk and continue to cook, stirring occasionally, for 6 minutes until the sauce thickens.
Remove the saucepan from the heat and stir in the white cheese until completely melted and smooth.
Fold the cooked pasta into the cheese sauce, then transfer the mixture into a baking dish.
Bake uncovered for 20 minutes. Then, switch the oven to broil on high and move the dish to the top rack. Watch closely for 1-2 minutes until the cheese is golden brown.
Remove from the oven and garnish with freshly chopped parsley before serving.
1
g5
g13
g
Hungarian
American