Macaroni Cheese Casserole

Name: Macaroni Cheese Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 500 g Macaroni (short tubular pasta); 60 g Butter; 50 g Wheat flour; 400 ml Milk; 200 ml Cream; 150 g Cheddar cheese; 100 g Parmesan cheese; 50 g Mountain cheese; 50 g Emmental cheese; 1 tsp Paprika powder; 1 tsp Marjoram; to taste Salt; to taste Pepper; 50 g Breadcrumbs (e.g. panko)

Hauptspeise Herzhaft Vegetarisch Auflauf

Casserole with macaroni, several types of cheese and creamy béchamel sauce, seasoned with paprika, marjoram, salt and pepper, topped with breadcrumbs.

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Zubereitungszeit 55 Min. (35 Min. Kochen/Backen)

Inspiriert von waseigenes.com (15.07.2026)

Zutaten

6Portionen

500 g Macaroni (short tubular pasta) (1750 kcal)
60 g Butter (440 kcal)
50 g Wheat flour (180 kcal)
400 ml Milk (200 kcal)
200 ml Cream (700 kcal)
150 g Cheddar cheese (600 kcal)
100 g Parmesan cheese (430 kcal)
50 g Mountain cheese (200 kcal)
50 g Emmental cheese (200 kcal)
1 tsp Paprika powder (6 kcal)
1 tsp Marjoram (3 kcal)
Salt (0 kcal)
Pepper (0 kcal)
50 g Breadcrumbs (e.g. panko) (180 kcal)

Nährwerte	pro Portion	pro 100 g
Kalorien	815 kcal	304 kcal
Kohlenhydrate	75,7 g	28,2 g
Fett	40,6 g	15,2 g
Eiweiß	31,4 g	11,7 g

Allergene & Unverträglichkeiten

Enthalten
GlutenLaktoseEierSojaSesam

Nicht enthalten
NüsseSellerieSenfFischKrebstiere

Keine Garantie, Angaben wurden mittels KI auf Basis der Zutaten ermittelt. Verwendete Produkte können jedoch abweichen.

Zubereitungsschritte

Zutaten pro Schritt

Cook macaroni in boiling salted water according to package instructions until al dente.
- 500 g Macaroni (short tubular pasta) (1750 kcal)
Grate cheddar, parmesan, mountain cheese and emmental and set aside.
- 150 g Cheddar cheese (600 kcal)
- 100 g Parmesan cheese (430 kcal)
- 50 g Mountain cheese (200 kcal)
- 50 g Emmental cheese (200 kcal)
Melt butter in a pot, add flour and stir continuously briefly until lumps form.
- 60 g Butter (440 kcal)
- 50 g Wheat flour (180 kcal)
Add milk and cream, continue stirring and bring to a boil until a creamy sauce forms.
- 400 ml Milk (200 kcal)
- 200 ml Cream (700 kcal)
Season sauce with salt, pepper, paprika and marjoram.
- 1 tsp Paprika powder (6 kcal)
- 1 tsp Marjoram (3 kcal)
- Salt (0 kcal)
- Pepper (0 kcal)
Drain macaroni and mix with two thirds of the grated cheese in a greased casserole dish.
- 500 g Macaroni (short tubular pasta) (1750 kcal)
- 150 g Cheddar cheese (600 kcal)
- 100 g Parmesan cheese (430 kcal)
- 50 g Mountain cheese (200 kcal)
- 50 g Emmental cheese (200 kcal)
Distribute remaining cheese and breadcrumbs evenly on the surface.
- 150 g Cheddar cheese (600 kcal)
- 100 g Parmesan cheese (430 kcal)
- 50 g Mountain cheese (200 kcal)
- 50 g Emmental cheese (200 kcal)
- 50 g Breadcrumbs (e.g. panko) (180 kcal)
Bake in preheated oven at 175 degrees Celsius (top and bottom heat) for approximately 35 minutes until golden brown.