- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 726
- Total Fat
- 40 g
- Saturated Fat
- 20 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 81 mg
- Sodium
- 643 mg
This is Ree’s revamped version of mac and cheese, using the O-shaped pasta she loved as a child. The dish has three types of cheese to make it extra creamy, and is topped with french-fried onions for a delicious crunchy topping.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 726
- Total Fat
- 40 g
- Saturated Fat
- 20 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 81 mg
- Sodium
- 643 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Cook the pasta according to the package instructions. Drain and set aside.
- Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the onions and garlic. Season with salt and pepper. Cook until softened, 4 to 5 minutes.
- Sprinkle over the flour and stir with a whisk as you add. Let the flour cook for 1 minute. Continue whisking while slowly pouring in the milk, then the cream. Cook until thick and bubbling, 2 to 3 minutes. Stir in the cheeses in handfuls until completely melted. Taste and adjust the seasoning as needed.
- Add the pasta and stir until completely coated. Sprinkle over the fried onions.
- Bake until the onions are deep golden and crisp, 10 to 12 minutes. Sprinkle with the green onions, if using.
