17 Ingredients
  • Bechamel sauce, recipe follows
  • 1 pound dry pasta (recommended: elbow macaroni, shells, penne, etc.)
  • 1 teaspoon dry mustard, or to taste
  • 1/4 teaspoon ground cayenne pepper
  • 2 cups grated sharp Cheddar cheese
  • 1 cup grated Gruyere cheese
  • 1 cup, plus 1/2 cup grated Parmesan cheese
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1 1/2 cups panko (Japanese) bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 3 cups hot whole milk
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground pepper, to taste
Nutrition
1051
53% daily value
6 servings
                                       
                                           
     

Fat

86% 56

Saturated

146% 29

Trans

- 1

Monounsaturated

- 17

Polyunsaturated

- 5

Carbs

30% 91

Carbs (net)

- 86

Fiber

17% 4

Sugars

- 13

Sugars, added

- 0

Protein

91% 46

Cholesterol

48% 145

Sodium

47% 1129

Calcium

97% 968

Magnesium

25% 104

Potassium

13% 600

Iron

17% 3

Zinc

47% 5

Phosphorus

118% 828

Vitamin A

43% 388

Vitamin C

2% 2

Thiamin (B1)

44% 1

Riboflavin (B2)

59% 1

Niacin (B3)

29% 5

Vitamin B6

26% 0

Folate equivalent (total)

21% 84

Folate (food)

- 47

Folic acid

- 22

Vitamin B12

80% 2

Vitamin D

759% 114

Vitamin E

8% 1

Vitamin K

23% 28

Sugar alcohols

- 0

Water

- 202
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