Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup mascarpone cheese
- 3 tbsp sugar
- 1 pinch of salt
- 2 cups heavy cream
- 1 pound cooked macaroni pasta
- 1 cup heavy whipping cream, whipped to soft peaks
Directions
Melt butter in a large saucepan over medium heat. Whisk in flour and cook until light blond color is achieved.
Add remaining ingredients except for macaroni and whipped cream. Bring to a boil until reduced by half. Remove from heat and gently fold in cream.
Place macaroni in the bottom of a 9x13-inch square baking pan . Pour cheese mixture over and bake in a 350°F oven for 25 minutes, or until bubbly on top and puffed up. Remove and serve.