Macaroni & Fennel Bake

Name: Macaroni & Fennel Bake
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4
Ingredients: 150 g dried macaroni; ¼ cup (60 ml) extra virgin olive oil; 2 medium fennel bulbs (600g), chopped coarsely; 1 large leek (500g), sliced thinly; 2 cloves garlic, crushed; 2 tsp thyme leaves; 2 tsp fennel seeds; ½ cup (40g) finely grated pecorino, plus extra to serve; 100 g provolone, grated; 70 g fresh sourdough breadcrumbs; ½ cup (55g) coarsely chopped walnuts; 50 g butter, chopped; ⅓ cup (50g) plain flour; 2 cups (500 ml) milk, warmed; Pinch of ground nutmeg

Prep: 60 mins

Cook: 60 mins

8/24/2024

Added by: Leah Bexon

Nutrients per serving:

670 kcal

Calories

20 g

Protein

55 g

Carbohydrates

45 g

Fat

5 g

Sugar

Ingredients

4 servings

150 g dried macaroni
¼ cup (60 ml) extra virgin olive oil
2 medium fennel bulbs (600g), chopped coarsely
1 large leek (500g), sliced thinly
2 cloves garlic, crushed
2 tsp thyme leaves
2 tsp fennel seeds
½ cup (40g) finely grated pecorino, plus extra to serve
100 g provolone, grated
70 g fresh sourdough breadcrumbs
½ cup (55g) coarsely chopped walnuts
50 g butter, chopped
⅓ cup (50g) plain flour
2 cups (500 ml) milk, warmed
Pinch of ground nutmeg

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