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Carol Blotner: "The gruyere and fontina cheeses made the macaroni…" Read More
11Ingredients
30Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. elbow pasta
- 2 Tbsp. butter
- 2 Tbsp. flour (all purpose)
- 2 1/2 cups milk
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1/4 tsp. garlic powder
- 4 oz. fontina cheese (shredded/grated)
- 4 oz. Gruyere cheese (shredded/grated)
- 1/4 cup onion (fried, strings, crushed)
- 1/4 cup Parmesan cheese (grated)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium870mg36% |
| Potassium530mg15% |
| Protein34g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber2g8% |
| Sugars12g |
| Vitamin A15% |
| Vitamin C4% |
| Calcium80% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Carol Blotner 4 years ago
The gruyere and fontina cheeses made the macaroni extra creamy. The garlic powder and white pepper added flavor. Most of the recipe is made on the stovetop with just three minutes under the broiler for a little browning and crisping of the onion rings. I would definitely make this again as well as recommend it to others who enjoy the world’s best comfort food (at least in my humble opinion!).