A quick macaroni cheese dish with added kick and leeks.
1. Preheat the oven to 180C Fan/Gas 4.
2. Cook the macaroni following the pack instructions (the macaroni should be slightly undercooked).
3. Fry the leeks in the oil for 8-10 minutes till soft. Add the frozen spinach and gently cook until defrosted.
4. Take the pan off the heat, tear the mozzarella and mix together with the drained pasta, crème fraîche, Dijon and Cheddar. Place the mix into an oven-proof dish.
5. Now, mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 20 minutes until crispy and golden. Season and serve.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 446 | ||
Calories from Fat: 132 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 37mg | 11 % | |
Sodium 425.3mg | 15 % | |
Potassium 344mg | 9 % | |
Total Carbohydrate 57.3g | 17 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 54.1g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 446
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