German Mac 'n Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 770 cal. | (37 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 85.3 μg | (142 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 504 mg | (50 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 326 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 350 grams Pastry flour
- 5 eggs
- salt
- Nutmeg (freshly grated)
- 2 onions
- 5 Tbsps Canola oil
- 1 Tbsp butter
- 250 grams grated Cheese (such as Emmental or Bergkäse)
- 1 Lettuce
- 4 Tbsps White vinegar
- freshly ground peppers
- 1 pinch sugar
- 3 Tbsps scallions
Preparation steps
Put the flour in a bowl. Beat the eggs into it. Season with 1 teaspoon salt and nutmeg. Mix vigorously with the dough hook of a hand mixer or a wooden spoon until frothy. Add a little cold water as needed. The dough should drip from the wooden spoon. Let sit for about 10 minutes.
Peel the onions and cut into rings. Combine 1 tablespoon of oil with the butter in a frying pan and sauté the onion rings over low heat for about 6-8 minutes until golden brown.
Salt a large pot of water (up to about 4 cm (approximately 1 1/2 inches) from the rim of the pot), cover and boil.
Preheat the oven to 160°C (approximately 320°F).
Press the pasta dough through a pasta press or with a pasta plane into the water. Bring to a boil and stir several times. When the noodles float to the surface, remove with a slotted spoon. Drain and place in a baking dish (one large pan or four smaller pans). Sprinkle with a bit of grated cheese and onions. Cover with the rest of the noodles. Finish with a layer of cheese and some onions. Bake for about 10 minutes until the cheese has melted.
Rinse the lettuce, spin dry and break into small pieces as desired. Mix the vinegar and season to taste with salt, pepper, sugar and the remaining oil. Mix the lettuce with 1 tablespoon of chives dressing and transfer to plates.
Remove the noodles from the oven, sprinkle with the remaining chives and serve with the salad.
