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Grown Up Mac and Cheese with Three Cheeses

Ingrid Beer
  • 70 minutes
  • Serves 8

INGREDIENTS

1 tbsp

Chicken base

8 oz

Prosciutto

3 tbsp

Chives

2 cloves

Garlic

3 oz

Sun-dried tomatoes

1 1/2 tsp

Lemon juice

1/2 tsp

Black pepper

9 tbsp

Flour

1 tsp

Italian seasoning

1 pinch

Nutmeg, ground

1 3/4 tsp

Salt

3/4 tsp

White pepper, ground

1 1/2 tbsp

Olive oil

1 cup

Panko bread crumbs

6 tbsp

Butter

1 1/2 cups

Cheddar, heaping grated sharp white

1/4 cup

Gruyere cheese, grated

1 1/2 cups

Gruyere cheese, heaping grated

2 cups

Half and half

1/4 cup

Jalapeno jack cheese, grated

1 1/2 cups

Jalapeno jack cheese, heaping grated

4 cups

Low-fat milk

1/4 cup

White cheddar cheese, grated sharp

Creamy, Three-Cheese Sauce (recipe below)

Multigrain (or wholegrain) elbow macaroni pasta (14.5 ounces), uncooked