3.1
10 ratings

Italian Baked Mac & Cheese

Mac and cheese done the right way
mac and cheese
Home Shopping Network

When your guests arrive, simply take it out of oven to serve!  For a special treat, allow the mac & cheese to cool for 5 minutes before drizzling with truffle oil.

Ingredients

  • 1 Pound elbow macaroni
  • 1 Cup mascarpone
  • 6 Ounces white cheddar
  • 6 Ounces Parmigiano Reggiano, grated
  • 6 Ounces Pecorino Romano, coarsely grated
  • 1/2 Cup unsalted butter plus more for greasing baker
  • 1/2 medium onion, finely chopped
  • 1/3 Cup all-purpose flour
  • 3 ½ Cups light cream
  • bay leaf & thyme leaf
  • salt & black pepper to taste
  • 1/4 Teaspoon ground nutmeg

Directions

Preheat the oven to 375°F & butter Donatella’s ramekins or baker.

Cook pasta according to instructions less two minutes.

Melt the butter in a large saucepan over medium-low heat. Add the onion & cook until softened. Sprinkle flour over the onion & stir constantly for 2 minutes. Add light cream, sprinkle thyme, salt & pepper to taste.

Increase heat & continue to stir. When liquid reaches a boil, reduce heat to low simmer for 10 minutes. Remove from heat, stir in pepper, nutmeg, & all cheeses until just melted. Stir in pasta & mix well.

Spoon mixture into ramekins or baker mounding slightly, bake for 15 minutes, until the cheese is quietly sizzling.

Nutritional Facts
Servings6
Calories Per Serving1319
Total Fat97g100%
Sugar8gN/A
Saturated59g100%
Cholesterol315mg100%
Protein42g84%
Carbs71g24%
Vitamin A818µg91%
Vitamin B121µg22%
Vitamin B60.2mg12%
Vitamin C2mg3%
Vitamin D2µgN/A
Vitamin E2mg11%
Vitamin K8µg10%
Calcium987mg99%
Fiber3g11%
Folate (food)39µgN/A
Folate equivalent (total)57µg14%
Folic acid11µgN/A
Iron2mg11%
Magnesium88mg22%
Monounsaturated27gN/A
Niacin (B3)2mg10%
Phosphorus830mg100%
Polyunsaturated4gN/A
Potassium454mg13%
Riboflavin (B2)0.6mg37.2%
Sodium1172mg49%
Thiamin (B1)0.2mg13.2%
Trans1gN/A
Zinc4mg28%
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