- Level: Easy
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 1 hr 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 383
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 82 mg
- Sodium
- 428 mg
- Level: Easy
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 1 hr 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 383
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 82 mg
- Sodium
- 428 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.
