Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | 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
- ½ pound (227 g ) elbow macaroni
- 6 ounces (170 g) heavy cream
- ½ tsp (2.5 ml ) kosher salt , plus more for the water
- ½ cup (60 g / 2.1 oz ) grated Fontina
- ½ cup (60 g / 2.1 oz) grated Gruyere
- ½ cup (150 g / 5.3 oz) mascarpone cheese
- ½ cup (150 g / 5.3 oz) cream cheese
- 4 thin slices Swiss cheese , julienned
- 1¼ sticks (150 g / 5.3 oz) unsalted butter , divided
- 2 tbsp (30 ml) all-purpose flour
- 1 tsp (5 ml) tabasco sauce
Directions
In a gallon (~3.8 L) of salted boiling water, cook macaroni to al dente . Strain into a colander and rinse with cold water.
While pasta is cooking, in a heavy saucepan , melt 2 tbsp butter over medium heat. Once bubbling ceases, whisk in flour and cook, whisking continuously, until blonde.
Add remaining ingredients except butter. Once cheese is melted and sauce is smooth, add 1 tbsp butter, whisking continuously until melted. Repeat until all butter has been used.
Gently fold in macaroni and serve warm.