Super Macaroni and Cheese

Super Macaroni and Cheese
Staff Writer
Aureole

Game-day mac and cheese never tasted so good!

6
Servings
788
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons canola oil
  • 3/4 Cups sharp white cheddar cheese, grated
  • 1/2 Cup Fontina cheese, grated
  • 1 Pound elbow or tube macaroni, cooked and well drained
  • 1 Cup mascarpone cheese
  • 1 1/2 Cup half and half, heated
  • 1/4 Cup minced shallots
  • 1/4 Cup minced celery
  • 2 Tablespoons Wondra flour
  • 1/2 Cup dry white wine
  • to taste Tabasco sauce
  • to taste course salt
  • 3/4 Cups fresh bread crumbs
  • 1/4 Cup parmesan cheese, fresh grated - optional

Directions

Preheat oven to 350F. Generously grease a 2 quart casserole. Set aside.

Heat the oil in a large nonstick saucepan over medium heat. Add the shallots and celery and sauté for 5 minutes, or until the vegetables are very soft. Lower the heat and stir in the flour until well incorporated. Whisk in the hot half and half and then the wine. Cook, stirring constantly, for about 4 minutes, or until the mixture has begun to thicken. Remove from the heat and beat in the cheeses, stirring until they have melted into the sauce.

Stir in the macaroni and season to taste with Tabasco and salt. Pour the mixture into the prepared casserole.

If using the Parmesan, combine it with the bread crumbs in a small bowl. Sprinkle the bread crumb mixture (or the bread crumbs) over the macaroni. Bake for 15 minutes, or until the edges are bubbling and the top is golden. Serve hot.

Note: To lower the fat in this recipe, replace the half and half with 1 and 1/2 cups nonfat milk plus 1/4 cup nonfat yogurt and the cheeses with reduced fat cheese. When lowering fat in a cheese based recipe, you will often lose flavor, but flavor can be enhanced with the addition of finely chopped scallions.

Nutritional Facts

Total Fat
46g
66%
Sugar
11g
12%
Saturated Fat
17g
71%
Cholesterol
150mg
50%
Carbohydrate, by difference
54g
42%
Protein
40g
87%
Vitamin A, RAE
296µg
42%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
502mg
50%
Choline, total
24mg
6%
Fiber, total dietary
2g
8%
Fluoride, F
12µg
0%
Folate, total
72µg
18%
Iron, Fe
4mg
22%
Magnesium, Mg
50mg
16%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
532mg
76%
Riboflavin
1mg
91%
Selenium, Se
47µg
85%
Sodium, Na
1341mg
89%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
134g
5%
Zinc, Zn
4mg
50%

Macaroni and Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Macaroni and Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.