By Holly Grider
Blamco Mac and cheese
3 steps
Prep:30minCook:30min
A recipe out of the vault dwellers cookbook.
Updated at: Thu, 17 Aug 2023 06:39:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories682.7 kcal (34%)
Total Fat45.7 g (65%)
Carbs42 g (16%)
Sugars6.6 g (7%)
Protein26.6 g (53%)
Sodium710.8 mg (36%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 lbelbow macaroni
cooked
2carrots
medium, chopped
1 ½ cupswhole milk
½ cupheavy cream
2 teaspoonsWorcester sauce
¼ cupall-purpose flour
2 teaspoonsground mustard
2 teaspoonsgarlic powder
¼ teaspooncayenne pepper
5 tablespoonsunsalted butter
8 ouncessharp cheddar cheese
shredded
4 ouncesfontina cheese
shredded
salt
pepper
Instructions
Step 1
Feel a medium pot with water and bring to a boil. And the carrots, cover, reduce the heat to medium, and simmer for 5 minutes, or until the carrots are tender. Drain and transfer the carrots into a blender. And the milk, heavy cream, and Worcestershire sauce. Blend until smooth.
Step 2
Combine the flower, ground mustard, garlic powder, and cayenne pepper in a small bowl. Place a large saucepan over medium high heat and add the butter. Once the butter is melted, at the spiced flower well constantly whisking. After the butter and flour have combined into a roux, slowly whisk the carrot and milk mixture until fully combined.
Step 3
Whisk in the cheddar and fontina cheese in small batches. Season with salt and pepper. And the cooked macaroni to the cheese sauce and stir to coat the macaroni fully.
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