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
573
29% daily value
8 servings
                                       
                                            vegetarian
     

Fat

50% 33

Saturated

95% 19

Trans

- 1

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

14% 42

Carbs (net)

- 39

Fiber

10% 2

Sugars

- 7

Sugars, added

- 0

Protein

57% 29

Cholesterol

31% 94

Sodium

30% 713

Calcium

72% 725

Magnesium

15% 61

Potassium

9% 313

Iron

11% 2

Zinc

23% 3

Phosphorus

76% 534

Vitamin A

31% 279

Vitamin C

7% 4

Thiamin (B1)

15% 0

Riboflavin (B2)

29% 0

Niacin (B3)

11% 2

Vitamin B6

8% 0

Folate equivalent (total)

14% 55

Folate (food)

- 38

Folic acid

- 10

Vitamin B12

21% 1

Vitamin D

0% 2

Vitamin E

3% 1

Vitamin K

6% 5
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