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Preheat oven to 350
roast flower in large, sauce pan until smell changes from bitter to nutty
add in butter
mix and boil until foam is gone, bubble will be noticeably larger
using whisk, stir in milk
make sure to completely dissolve butter also flower
once bubbling, reduce to low heat
add velvet, melt completely
stir in remaining cheeses
Boil pasta. Should be firm side of al dente.
Mix sauce and pasta in pan
Spread a layer of breadcrumbs on top, cover with foil
Bake in oven until bubbling
Use well aged cheeses. Combine them in the precise order listed. Integrate completely before moving to next cheese.
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Serving Size: 1 (263g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 534 | ||
Calories from Fat: 316 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.1g | 47 % | |
Saturated Fat 21.5g | 107 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 137.6mg | 42 % | |
Sodium 551.2mg | 19 % | |
Potassium 159.8mg | 4 % | |
Total Carbohydrate 32.3g | 10 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 32.3g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database 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: 534
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