المكونات

  • Macaroni 500g
  • Salted butter 160g
  • Cake flour 100g
  • Milk 900ml
  • Cream 250ml
  • Dijon mustard 1 tbsp
  • SpinneysFOOD Mild White Cheddar 200g
  • SpinneysFOOD Fine Sea Salt To taste
  • Brie 250g
  • Leftover stuffing 150g

Nutrition (Per serving)

  • سعرات حرارية 1059
  • دهون 51.2g
  • المشبعة 25.5g
  • بروتين 32.1g
  • الكربوهيدرات 117.9g
  • السكريات 12.5g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

معكرونة بجبنة بري مع الحشوة

American 20 Mins Prep · 40 Mins Cook


  1. Preheat the oven to 180°C, gas mark. 4.
  2. Place the macaroni in a large pot of salted boiling water. Cook for 4 minutes less than package instructions. Drain and set aside.
  3. To make the bechamel sauce, place the butter in a medium pan placed over a medium-high heat and allow to melt. Add the cake flour and whisk until lightly browned. Pour in the milk and cream, whisking continuously until smooth and combined. Continue whisking until thickened and the flour has cooked out. Stir in the mustard and grate in half the Cheddar cheese. Season to taste.
  4. Add the macaroni and stir to coat. Pour into an ovenproof dish.
  5. Slice the brie widthways and place over the macaroni mixture. Crumble the leftover stuffing and grate the remaining Cheddar over. Place the dish in the oven for approx. 25-30 minutes.
  6. Remove from the oven and set aside for 5 minutes before serving.