Macaroni and Many Cheeses
35 mins (prep 35)
8 ingredients
4 to 6
At the end of their wine-and-cheese parties, Cheesewhizzes Helen Jane Hearn and Natalie Wassum gather any leftovers to make an incredible mac and cheese later in the week. The adaptation below, based on a recipe from Marion Cunningham's The Supper Book, works beautifully with any semihard cheese but is particularly good with an international blend of French Mimolette, aged Dutch Gouda and American Vella dry Jack. A fine layer of Italian Parmigiano-Reggiano forms a crisp topping.

Categories:  seasonal , comfort-food-lunches , pasta , vegetarian-pasta , vegetarian-main-dishes , dinner , winter , quick-and-easy-dinners , quick-and-easy-pasta-dishes , casseroles , quick-and-easy , macaroni-and-cheese , macaroni , vegetarian , lunch ,
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Serving Size (113.77 g)
Servings 4
Amount per Serving
Calories 482.78 Calories from Fat 155.43
% Daily Value *
Total Fat 17.27g 106.31%
Saturated Fat 10.85g 216.95%
Trans Fat 0.48g %
Cholesterol 93.9mg 125.2%
Sodium 467.08mg 77.85%
Total Carbohydrate 50.07g 66.76%
Dietary Fiber 0.21 g 3.38%
Sugars 44.13 g %
Protein 31.8g 254.42%
Vitamin A 527.26IU% Vitamin C 5.13mg%
Calcium 1070.32mg% Iron 0.64mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
elbow macaroni, shredded, salt and freshly ground pepper, freshly grated parmigiano-reggiano cheese