Cook pasta in boiling water for about 8 minutes or until pasta is cooked. Drain and reserve.
Pre-heat oven to 350. Spread bacon onto a sheet pan and bake for 8- 10 minutes, until bacon is cooked. Reserve.
In a large stock pot on low heat. Melt butter and add flour. Stir often with a wooden spoon to avoid from burning. Let cook for 2 minutes or so, until flour and butter become pasty. Add wine and nutmeg, keep stirring until you start forming a b?chamel base. Add Parmesan cheese and stir, let cook on low for a couple of minutes until it starts to melt. Add Gruyere and Emmenthal, let melt and stir, then add the remaining cheeses. A good rule to keep is adding the cheeses from harder to softer in texture. Once you've add all the cheeses add a 2 quarts of milk and stir. Be careful that you do not burn the bottom of the pan. The bechamel tends to burn quiet easily, so make sure you continue to cook it on low. Let cook for 15 minutes or so. Lastly add the heavy cream and salt to taste.
In a casserole dish, add the pasta and pour the cheese mixture over it, enough to cover the noodles with it. Add the cooked bacon and bake in oven for 10 minutes.
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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 876 (78%)|
|Amt Per Serving||% DV|
|Total Fat 97.4g||130 %|
|Saturated Fat 54.1g||270 %|
|Monounsaturated Fat 30.8g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 263.3mg||81 %|
|Sodium 1168.2mg||40 %|
|Potassium 484.5mg||13 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 23.9g|
|Protein 33.7g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1126
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