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Ingredientes
- 8 ounce small elbow macaroni - (2 c.)
- 1 1/2 c. grated Gruyere cheese - (packed) abt 6 ounce
- 1 c. whipping cream
- 1 c. whole lowfat milk
- 3 ounce thinly-sliced prosciutto coarsely minced
- 3 Tbsp. grated Parmesan cheese
- 1/8 tsp grnd nutmeg Salt to taste Freshly-grnd balck pepper to taste
Direcciones
- Position rack in bottom third of oven; preheat to 400 degrees. Butter 11- by 7-inch glass baking dish. Cook macaroni in large pot of boiling salted water till tender but still hard to bite. Drain well.
- Whisk 1/2 c. Gruyere, cream, lowfat milk, prosciutto, Parmesan and nutmeg in large bowl to blend. Add in macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 c. Gruyere over.
- Bake till cheese melts and macaroni and cheese sets, about 20 min. Serve hot.
- This recipe yields 6 servings.
- Comments: "Every time I visit my sister in Los Angeles, we make a point of having dinner at Mimosa, a popular French bistro," writes Frances Candler Brown of Birmingham, Alabama. "I like to think I"m an adventurous diner, but my order there has become only too predictable: a glass of wine, a salad and the restaurant"s delectable version of macaroni and cheese."
- This French take on macaroni and cheese has a nice assertive flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 381 | |
| Calories from Fat 182 | 48% |
| Total Fat 20.68g | 26% |
| Saturated Fat 12.15g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 175mg | 7% |
| Potassium 187mg | 5% |
| Total Carbs 30.84g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.31g | 2% |
| Protein 17.45g | 28% |
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