Macaroni and Cheese
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories297 kcal (15%)
Total Fat16.6 g (24%)
Carbs23.7 g (9%)
Sugars5.6 g (6%)
Protein13.3 g (27%)
Sodium364.9 mg (18%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well.
Step 2
Meanwhile, in another medium saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper.
Step 3
Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving.
Step 4
The cheese sauce can be refrigerated for up to 2 days. Reheat thoroughly before adding the macaroni.
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