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    You are in: Home / Recipes / Mac and Cheese Recipe
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    Mac and Cheese

    Average Rating:

    2 Total Reviews

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    • on November 06, 2012

      Super-cheesy and delicious! I was trying to make this using only the cheeses I had on hand, so I had to make a couple of subs: Manchego in place of the gruyere, and mozzarella in place of the parm. Manchego and gruyere are pretty similar in taste and texture, and the mozzarella was because I was afraid that the shaker-can parm I had would make this gritty. I think the mozzarella made the cheese sauce kind of stringy, but in a melty way. Not a bad thing, but it did make it a little hard to mix into the pasta. I also had a bit of shallot that I needed to use up, so I added it to the onion and garlic. This was much more sophisticated than the usual mac and cheese, with a more complex flavor. I could see this being a great base for lobster mac and cheese, or even with some chopped oil-packed sundried tomatoes mixed in. Good stuff, thanks for posting! Made for PAC Fall '12

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    • on July 15, 2011

      This is a great recipe! Classic mac and cheese from my childhood was that yellow, sticky stuff. Nothing like this! This has lovely, strong flavor. This combination of cheese is really fantastic. I could never go back to the old, yellow nonsense again. Sometimes I add bacon.

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    Nutritional Facts for Mac and Cheese

    Serving Size: 1 (241 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1002.4
    Calories from Fat 501
    Total Fat 55.7 g
    Saturated Fat 33.6 g
    Cholesterol 176.7 mg
    Sodium 1185.8 mg
    Total Carbohydrate 69.0 g
    Dietary Fiber 3.0 g
    Sugars 7.3 g
    Protein 54.9 g


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