Mac 'n' cheese "Three cheese"
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 812, total fat 43 G., saturated fats 26 G., proteins 37 G., carbohydrates 70 G., fiber 4 G., cholesterol 136 mg, sodium 842 mg, sugar 9 G.
Calories 812, total fat 43 G., saturated fats 26 G., proteins 37 G., carbohydrates 70 G., fiber 4 G., cholesterol 136 mg, sodium 842 mg, sugar 9 G.
This version of mac 'n' cheese could easily be called "Three Cheese." The dish is made with three Italian cheeses: fontina, parmesan, and Taleggio. It's delicious and chewy! Sauteed mushrooms infuse the creamy sauce with a rich flavor, while fresh thyme and garlic add a spicy note. Serve the mac 'n' cheese hot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g penne pasta (feathers)
- 4 tablespoons unsalted butter
- 2 teaspoons fresh thyme
- 1 clove garlic, minced
- 450 g thinly sliced champignons
- 1/4 cup flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 tbsp Dijon mustard
- 2 cups grated fontina cheese
- 0.5 tbsp. grated parmesan
- 6 slices of Taleggio cheese
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Recipes with similar ingredients: penne pasta, champignon mushrooms, thyme, Dijon mustard, Fontina cheese, Taleggio cheese, cream
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Season with salt. Add the pasta and cook according to package directions. Drain.
- In a large skillet, melt the butter, add the thyme and garlic, and sauté over medium heat for 2 minutes. Add the mushrooms and sauté until they release their water and begin to brown, about 7 minutes. Season generously with salt and freshly ground black pepper. Stir in the flour and cook for 2-3 minutes.
- Stir in the milk, cream, and mustard. Season with salt and pepper to taste. Bring to a gentle simmer. Continue stirring until the sauce thickens enough to coat the back of a spoon. Add the fontina and Parmesan and stir until melted. Add the pasta and toss to coat.
- Serve in bowls with a slice of Taleggio on top.
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