17 Ingredients
  • 1 pound penne pasta
  • 6 1/2 cups milk
  • 1 onion wedge, studded with cloves
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 4 ounces unsalted butter
  • 1/8 cup diced white onion
  • 1/8 cup small-diced carrot
  • 4 ounces all-purpose flour
  • 1 pound extra-sharp white Cheddar, shredded (recommended: Cabot)
  • 4 ounces yellow Cheddar, shredded
  • Salt and white pepper
  • Ground nutmeg
  • Bread Crumb Topping, recipe follows
  • 1/2 cup grated Asiago cheese
  • 1/2 cup Japanese bread crumbs (panko)
  • 1 tablespoon assorted chopped fresh herbs, such as thyme, oregano, rosemary, tarragon, and basil
Nutrition
829
41% daily value
8 servings
                                       
                                            vegetarian
     

Fat

69% 45

Saturated

131% 26

Trans

- 1

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

23% 69

Carbs (net)

- 67

Fiber

11% 3

Sugars

- 12

Sugars, added

- 0

Protein

72% 36

Cholesterol

42% 127

Sodium

36% 868

Calcium

82% 822

Magnesium

19% 80

Potassium

11% 500

Iron

12% 2

Zinc

40% 4

Phosphorus

99% 690

Vitamin A

45% 407

Vitamin C

1% 1

Thiamin (B1)

29% 0

Riboflavin (B2)

62% 1

Niacin (B3)

16% 3

Vitamin B6

17% 0

Folate equivalent (total)

23% 94

Folate (food)

- 47

Folic acid

- 27

Vitamin B12

69% 2

Vitamin D

853% 128

Vitamin E

8% 1

Vitamin K

4% 5
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