Photo: Alexander Maasch
Three-Cheese Macaroni and Cheese
13 ingredients
openrecipes
For this recipe, a pasta with ridges will hold the sauce best. Look for artisanal or whole-grain dried pasta, which has a better flavor than standard boxed versions. This dish is finished under a broiler to brown the bread crumbs.
Estimated Nutrition (whole recipe, rough)
987
Calories
34g
Protein
61g
Fat
78g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | 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
- Coarse salt, to taste
- 1 lb. dried pasta, such as macaroni or penne rigate
- 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for greasing
- 1/4 cup olive oil
- 1 1/2 cups fresh bread crumbs
- 1/4 cup minced fresh flat-leaf parsley
- 1 Tbs. minced fresh thyme
- 2 garlic cloves, crushed into a paste with 1/2 tsp. salt
- 6 to 8 oz. pecorino romano cheese, very finely grated
- Freshly ground pepper, to taste
- 2 cups heavy cream
- 5 slices orange or white American cheese
- 1 1/4 cups shredded sharp cheddar cheese
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