Photo: Alexander Maasch
Mac 'n Italian Cheese Recipe
11 ingredients
serves 6 as a substantial side dish
openrecipes
I love mac 'n cheese; it's the ultimate comfort food for me. But I've always had difficulty cooking with cheddars (they seem to separate on me no matter what...
Estimated Nutrition (whole recipe, rough)
1096
Calories
38g
Protein
29g
Fat
167g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Bread | 1 slice (30g) white | 79 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1/2 lb. dried penne pasta
- 4 TBS + 2 TBS unsalted butter
- 4 TBS all-purpose flour
- 3 c. milk (I like whole milk but I've also used 2% milk just fine; I've never tried using skim)
- 1/4 c. grated asiago
- 1/4 c. grated Parmigiano Reggiano
- 1 1/2 - 2 c. fontina, shredded
- 1/4 c. fresh mozzarella, cut into 1/4-inch cubes
- 2 TBS creme fraiche (optional)
- Salt & freshly ground black pepper, to taste
- 6 TBS fresh bread crumbs (plain) (more or less, depending on the surface area of the dish you choose to use)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes