Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- ½ pound elbow macaroni
- 6 ounces heavy cream
- 3 tbsp unsalted butter
- 3 tbsp flour
- 1 cup each shredded mild Cheddar , Gruyere , Fontina, and Monterey Jack cheese
- 4 egg yolks , beaten
Directions
Heat 1 gallon water to a rolling boil . Add salt and macaroni, and cook macaroni until al dente .
While pasta boils, melt butter in a saucepan or a saucier over medium low heat, and cook until bubbling ceases.
Whisk in flour and cook, whisking continuously, until blonde color is achieved.
Temper in egg yolk. Add cheese and bring to just below a simmer . Cook, whisking continuously, until slightly thickened.
Fold in macaroni and serve warm.