Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- ¼ cup finely grated Parmigiano Reggiano
- ¼ cup finely grated gruyère cheese
- 1½ cups sauce béchamel
- ¼ tsp cayenne pepper
Directions
Combine both grated cheeses.
In a saucepan , combine the sauce béchamel and the cayenne.
Stirring constantly, heat the sauce until it comes to a simmer .
Remove the saucepan from the heat and stir in the grated cheese.
Taste for seasoning and adjust with salt and pepper if necessary.
If not served immediately, you may dot the surface with butter to prevent a skin from forming.