Preheat Oven to 375
In a sauce pan, heat the BUTTER. add the FLOUR and incorporate using a wood or silicon spoon. Cook for a couple of minutes until light golden brown.
Add the MILK, NUTMEG and mix very well with a whisk. Cook at very low heat for approximately 10/15 minutes. Add the CHEESES (This is a mornay sauce). Make sure all the cheeses have melted and add the TRUFFLE OIL and add the sauce to the COOKED ELBOW PASTA.
BUTTER the inside of a 10x15 lasagna pan. Pour in the macaroni mixture. Top with the BREAD CRUMBS and Reggiano.
Bake about 25 minutes.
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|Serving Size: 1 Serving (3560g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3116 (41%)|
|Amt Per Serving||% DV|
|Total Fat 346.3g||462 %|
|Saturated Fat 206.1g||1030 %|
|Monounsaturated Fat 91.1g|
|Polyunsanturated Fat 20.2g|
|Cholesterol 962.3mg||296 %|
|Sodium 5635.4mg||194 %|
|Potassium 4872.3mg||128 %|
|Total Carbohydrate 849.5g||250 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 822.7g|
|Protein 272.3g||389 %|
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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: 7601
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