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Ingredientes
- 8 oz elbow macaroni
- 4 oz cheddar, Vermont sharp white, shredded
- 2 oz Gruyere, shredded
- 1/4 c butter
- 1/4 c flour
- 3/4 c milk
- 3/4 c heavy cream
- 1/2 cup bread crumbs (optional)
- 1/4 tsp salt
- 1/8 tsp fresh ground black pepper
- 1/8 tsp ground red pepper
Direcciones
- boil macaroni in well salted water to al dente about 5 minutes and drain
- in sauce pan melt butter over medium heat
- whisk in flour until well blended
- cook roux about two minutes before whisking in milk and cream, salt and peppers
- cook mixture until thickened and remove from heat
- blend cream mixture into cooked macaroni until well mixed
- mix in cheeses until just blended
- place in 1 1/2 qt casserole
- top with bread crumbs if desired
- bake for 30 minutes until lightly browned
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 448 | |
| Calories from Fat 216 | 48% |
| Total Fat 24.63g | 31% |
| Saturated Fat 14.88g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 387mg | 16% |
| Potassium 192mg | 5% |
| Total Carbs 40.81g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.34g | 2% |
| Protein 15.57g | 25% |
