18 Ingredients
  • 6 slices white sandwich bread, crusts removed
  • 2 tablespoons unsalted butter, melted
  • coarse salt
  • 8 ounces dried elbow macaroni
  • 3 tablespoons unsalted butter, plus more for baking dishes
  • 1/4 cup finely diced yellow onion
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 ounces Italian fontina cheese, grated (1/2 cup)
  • 3 ounces Gruyere cheese, grated (1 cup), 1/3 cup reserved for topping
  • 6 ounces extra-sharp white-cheddar cheese, grated (2 cups), 1/3 cup reserved for topping
  • 2 ounces Parmigiano-Reggiano cheese, grated (1 cup), 1/2 cup reserved for topping
  • ground black pepper
  • coarse salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon freshly grated nutmeg
  • tomatoes
  • thyme sprigs
Nutrition
334
17% daily value
8 servings
                                       
                                            vegetarian
     

Fat

22% 14

Saturated

41% 8

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

13% 40

Carbs (net)

- 38

Fiber

9% 2

Sugars

- 7

Sugars, added

- 0

Protein

23% 12

Cholesterol

13% 38

Sodium

9% 219

Calcium

20% 197

Magnesium

10% 40

Potassium

6% 259

Iron

10% 2

Zinc

12% 1

Phosphorus

29% 202

Vitamin A

14% 129

Vitamin C

3% 3

Thiamin (B1)

16% 0

Riboflavin (B2)

21% 0

Niacin (B3)

13% 2

Vitamin B6

9% 0

Folate equivalent (total)

11% 45

Folate (food)

- 28

Folic acid

- 10

Vitamin B12

24% 1

Vitamin D

359% 54

Vitamin E

3% 0

Vitamin K

3% 3

Sugar alcohols

- 0

Water

- 102
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