Nutritional Info

Nutrition Facts

Serving Size 1 (145g)

Calories 327
Calories from Fat 178 (55%)
Amount Per Serving %DIV
Total Fat 19.8g 30%
Saturated Fat 11.1g 56%
Monounsaturated Fat 6.8g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 57.9mg 19%
Sodium 465mg 20%
Potassium 138.5mg 3%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Sugars 10.8g
Protein 14.7g 29%

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Recipe Description
Who doesn't love mac and cheese? It's one of those nostalgic foods that takes us back to our childhood. The one here may be even better than you remember because it has three types of cheese. There's no hard and fast rule about the variety of cheese, so feel free to use your favorites. I like to mix in a cup of diced, lightly browned sausage or ham and some blanched, fresh green peas, or lightly steamed broccoli to tum this into an even more interesting, hearty main dish.
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  dried macaroni
2 Tablespoon(T)  unsalted butter
2 Tablespoon(T)  unbleached all purpose flour
1 1/2 Cup(c)  whole milk
2 Cup(c)  extra sharp cheddar cheese, lightly packed and coarsely grated
1 Pinch(pn)  salt, to taste
1 Cup(c)  gruyere, lightly packed and coarsely grated
1/2 Cup(c)  half and half
2/3 Cup(c)  fresh (soft) bread crumbs
1/3 Cup(c)  parmesan cheese or dry jack, fresh and finely grated
1 Pinch(pn)  white pepper, freshly ground


Position a rack in the lower third of the oven and preheat the oven to 375°F. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions. Drain the macaroni in a colander, transfer it to a large bowl, and set aside. Melt the butter in a medium sized saucepan over medium heat. Add the flour and whisk constantly until smooth and thick, about 2 minutes. Slowly add the milk while whisking constantly to prevent lumps from forming. Cook, stirring frequently, until the white sauce begins to simmer and thicken, 3 to 4 minutes. Add the cheddar cheese to the white sauce and stir constantly until the cheese melts. Add the cheese sauce to the macaroni and stir to combine. Season the macaroni and cheese with salt and pepper to taste. Transfer the macaroni to a 2 quart shallow baking dish. Evenly sprinkle the Gruyere cheese on top of the macaroni and drizzle the half and half over it. The macaroni and cheese can be prepared up to this point and refrigerated, covered, for up to 2 days. Combine the bread crumbs and Parmesan cheese in a small bowl and sprinkle this mixture over the macaroni and cheese. Bake the macaroni and cheese until it is hot and the top is golden brown, 25 to 30 minutes (15 minutes longer if it's been refrigerated). Serve hot.

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