Photo: Alexander Maasch
CUT Mac ’n’ Cheese
11 ingredients
openrecipes
Experience mac ’n’ cheese in a decadent new way as Chef Wolfgang Puck, founder of the award-winning CUT steakhouse, puts a sophisticated spin on an American classic. In his version, cavatappi pasta is combined with crème fraîche and two kinds of cheeses. Serve alongside our Sous Vide Pork Chops (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
912
Calories
35g
Protein
36g
Fat
110g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
| Brioche | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Tbs. (3/4 stick) unsalted butter, plus more for greasing
- 6 Tbs. all-purpose flour
- 1 bay leaf
- 4 cups milk
- 1 1/4 cups crème fraîche
- 1 1/2 tsp. fleur de sel, plus more, to taste
- 3 3/4 cups shredded mozzarella cheese
- 1 3/4 cups shredded aged cheddar cheese
- Freshly ground white pepper, to taste
- 1 lb. cavatappi, cooked al dente, cooled in ice water and drained
- 3/4 cup fresh brioche bread crumbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes