Try this Three-Cheese Mac and Cheese recipe, or contribute your own.
Suggest a better descriptionStep 1
Preheat the oven to 400° and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot.
Step 2
Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened, 5 minutes. Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmigiano until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan
Step 3
Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmigiano. Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve.
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Serving Size: 1 (2164g) | ||
Recipe Makes: 1 | ||
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Calories: 6707 | ||
Calories from Fat: 3622 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 402.4g | 537 % | |
Saturated Fat 158.3g | 792 % | |
Monounsaturated Fat 163g | ||
Polyunsanturated Fat 59.8g | ||
Cholesterol 15796.3mg | 4860 % | |
Sodium 2393.8mg | 83 % | |
Potassium 2872.8mg | 76 % | |
Total Carbohydrate 446.6g | 131 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 445g | ||
Protein 318.4g | 455 % | |
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: 6707
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