Search This Blog

Sunday, February 12, 2017

White Macaroni and Cheese







  Time 1 hour 
 Yield 6 to 8 servings 

Featured in: In Praise Of Pale Food.

Ingredients
 Unsalted butter, as needed
 Kosher salt, as needed
1 pound pasta, such as farfalle, macaroni or shells
6 ounces Brie, rind removed and cheese cut into chunks
4 ounces cream cheese, softened and cubed
3 large eggs, lightly beaten
1 cup mascarpone
3 ounces Parmigiano-Reggiano, grated ( 3/4 cup)
¾ teaspoon black pepper
¼ teaspoon finely grated nutmeg

Preparation
1. Heat oven to 375 degrees. Butter a 2-quart gratin dish.
2. Bring a large pot of heavily salted water to a boil. Cook pasta to al dente; drain well.
3. Transfer hot pasta to a large bowl and toss immediately with Brie and cream cheese until melted and smooth. In a separate bowl, whisk together eggs, mascarpone and parmigiano. Stir egg mixture into pasta. Season with pepper and nutmeg.
4. Turn pasta into prepared pan. Bake until golden brown and bubbling, about 30 minutes. Serve immediately.

  Nutritional analysis per serving (6 servings)
664 calories; 34 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat

http://cooking.nytimes.com/recipes/1014635-white-macaroni-and-cheese

No comments:

Post a Comment