Nutritional Info

Nutrition Facts

Serving Size 1 (259g)

Calories 535
Calories from Fat 321 (60%)
Amount Per Serving %DIV
Total Fat 35.7g 55%
Saturated Fat 22.8g 114%
Monounsaturated Fat 10.7g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 148.1mg 49%
Sodium 589.1mg 26%
Potassium 297.8mg 6%
Total Carbohydrate 18.8g 6%
Dietary Fiber 0.4g 2%
Sugars 5.3g
Protein 26.6g 53%

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Recipe Description
Rich and creamy, this is a deluxe macaroni cheese. It goes well with either a tomato and basil salad, or a leafy green salad.
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pinch(pn)  black pepper, ground, to taste
1 Pinch(pn)  salt, to taste
1/2 Cup(c)  all purpose flour
2 1/4 Cup(c)  short cut macaroni
1 Cup(c)  grano padano cheese, freshly grated
2 Ounce(oz)  gorgonzola cheese, crumbled
1 Cup(c)  gruyere or emmenthal cheese, grated
1/2 Cup(c)  dry white wine
2 Cup(c)  double (heavy) cream
2 1/2 Cup(c)  milk
1/4 Cup(c)  butter

Preparation

Preheat the oven to 350° F. Cook the macaroni according to the instructions on the packet. Meanwhile, gently melt the butter in a pan, add the flour and cook, stirring, for 1 to 2 minutes. Add the milk a little at a time, whisking vigorously after each addition. Stir in the cream, then the dry white wine. Bring to a boil. Cook, stirring constantly, until the sauce thickens. Remove from heat. Add the Gruyere or Emmenthal, Gorgonzola and about a third of the grated grano padano cheese to the sauce. Stir well to mix in the cheeses, then taste for seasoning and add salt and pepper if necessary. Thoroughly drain the macaroni and tip it into a baking dish. Pour the sauce over the pasta and mix well, then sprinkle the remaining grano padano over the top. Place in the preheated oven and bake for 25 to 30 minutes or until golden brown. Serve immediately.

Additional notes

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