16 Ingredients
  • 1 tablespoon olive oil
  • 1-inch thick piece pancetta, cut into small dice
  • 3 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 6 to 7 cups whole milk, heated
  • 4 large egg yolks, lightly whisked
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 teaspoon cayenne pepper
  • 2 cups freshly grated Asiago cheese, plus more for the top
  • 1 1/2 cups Irish white Cheddar, plus more for the top
  • 1 1/2 cups Mountain Valley Cheddar, plus more for the top
  • 1 cup grated Fontina cheese, plus more for the top
  • 1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
  • Salt and freshly ground black pepper
  • 1 pound elbow macaroni, cooked just under al dente
  • 1/2 cup coarsely chopped flat-leaf parsley
Nutrition
1020
51% daily value
6 servings
                                       
                                           
     

Fat

82% 53

Saturated

147% 29

Trans

- 1

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

26% 77

Carbs (net)

- 74

Fiber

13% 3

Sugars

- 16

Sugars, added

- 0

Protein

114% 57

Cholesterol

88% 265

Sodium

55% 1315

Calcium

141% 1407

Magnesium

27% 113

Potassium

15% 695

Iron

15% 3

Zinc

59% 6

Phosphorus

156% 1092

Vitamin A

55% 497

Vitamin C

9% 8

Thiamin (B1)

24% 0

Riboflavin (B2)

79% 1

Niacin (B3)

13% 2

Vitamin B6

28% 0

Folate equivalent (total)

21% 82

Folate (food)

- 72

Folic acid

- 6

Vitamin B12

118% 3

Vitamin D

1247% 187

Vitamin E

11% 2

Vitamin K

75% 90

Sugar alcohols

- 0

Water

- 296
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