Don't miss another issue…      Subscribe

Mac and Cheese for Grown-Ups

 

62

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

453.6 g pasta, elbow macaroni
59 ml butter
45 ml all-purpose flour
473 ml chicken broth
59 ml sherry
*
237 ml heavy whipping cream
237 ml fortina cheese
shredded
*
118 ml gruyere cheese
shredded
118 ml emmentaler cheese
shredded
*
2.5 ml thyme
*
0.6 ml nutmeg
*
1 x salt
to taste
*
1 x cayenne pepper
to taste
*
59 ml bread crumbs
59 ml Parmesan cheese
grated

Directions

Boil pasta according to package directions, undercooking slightly, and drain.

Melt butter, stir in flour, and cook around one minute.

Gradually whisk in stock.

Bring mixture to a boil and boil one to two minutes. Whisk in sherry and cream and bring just to a boil.

Remove from heat and stir in fortina, Gruyere, and Emmenthaler cheese until the cheese melts.

Season with thyme, nutmeg, salt, and pepper to taste.

Pour into a 9 x 13 inch baking pan.

Sprinkle with bread crumbs and Parmesan cheese.

Bake at 375℉ (190℃) for 30 minutes.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 90143% of calories from fat
 % Daily Value *
Total Fat 43g 67%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 473mg 20%
Total Carbohydrate 33g 33%
Dietary Fiber 4g 16%
Sugars g
Protein 54g
Vitamin A 28% Vitamin C 1%
Calcium 29% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed