An Italian in my Kitchen · by Rosemary Molloy★ 4.3 (20)
Best Baked Macaroni and Cheese
NUTRITION · PER SERVING55M COOK
CAL 22%·PRO 41%
CARBS 41G37% OF CAL
3G FIBER0G ADDED0G INTRINSIC33G OTHER5G TOTAL SUGAR
FAT 22G44% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy baked macaroni and cheese with a breadcrumb topping and two cheeses. A soul-warming comfort food perfect for any weeknight dinner.
mainamericanpastacasserole🥧 baking dish🍲 stockpot🍳 skillet🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 cups cooked macaroni (approximately 2½-3 cups dry)
- 3 tablespoons butter
- 3 tablespoons flour
- ¼ teaspoon salt
- ¼ tablespoon prepared mustard
- 2 cups milk
- 2 cups shredded cheddar cheese (or firm mozzarella or gruyere)
- ¼ cup freshly grated Parmesan cheese
- ¼ cup bread crumbs ((or panko crumbs))
- 1½ tablespoons freshly grated Parmesan cheese
- 1 teaspoon fresh chopped Italian parsley
At a glance
PER SERVING · TIME 55M
CAL 22%·PRO 41%
CARBS 41G37% OF CAL
3G FIBER0G ADDED0G INTRINSIC33G OTHER5G TOTAL SUGAR
FAT 22G44% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 669mg
- Total sugar
- 5g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 120mg
- Calcium
- 440mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 669MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.