An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (93)
Homemade Stovetop Macaroni and Cheese
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 31%
CARBS 30G37% OF CAL
2G FIBER4G SUGAR24G OTHER
FAT 16G44% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stovetop mac and cheese built on a silky double-cheese sauce made from cheddar and Gruyère. Rich, creamy comfort food ready in 25 minutes.
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Nutrition & ingredients
Ingredients
serves 8- 1/4 cup butter ((50 grams))
- 1/4 cup flour ((32 grams))
- 1/4 teaspoon salt
- dash black pepper
- 2 cups milk whole or 2 % ((480 grams))
- 1 cup shredded cheddar cheese (medium or sharp) ((125 grams))
- 1 cup shredded fontina or gruyere cheese ((125 grams))
- 5-6 cups cooked macaroni ((2 1/2 - 3 cups dried macaroni))
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 31%
CARBS 30G37% OF CAL
2G FIBER4G SUGAR24G OTHER
FAT 16G44% OF CAL
8G SAT9G 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
- 10m
- Cook
- 15m
- Sodium
- 432mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 288mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.