First, I’ll share my history with this dish. While visiting Heidelberg we stopped into a little restaurant for lunch. Someone in our group ordered this dish and everyone tried it. It was so good, we went back the next day for more. I was unable to determine the cheeses in it so I went looking for it on the internet.
I don’t seem to have recorded where I found it. There are lots of recipes like it on the web. Look for “Four Cheese Mac n Cheese“. Recently, Todd Wilbur sent his copycat version of Mastro’s Steakhouse Gorgonzola Macaroni and Cheese in the weekly email. I used his recipe as a template but made several changes. If you don’t know about him, go to Top Secret Recipes. I tried to make it without the Gorgonzola, since I hate it. But it is essential. So this is what we had for dinner tonight.
* Exported from MasterCook *
German Macaroni Gratin
Recipe By :
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
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56 grams Canola Oil
1/4 cup flour
2 cups skim milk
56 grams gorgonzola cheese
8 ounces whole wheat elbow macaroni
50 grams mozzarella cheese
30 grams butterkase
80 grams fontina cheese
14 grams mizithra Cheese
14 grams parmesan cheese
4 cups tomato soup
In a medium saucepan, combine oil, flour, milk and gorgonzola. Heat over medium heat until thick and bubbly.
Meanwhile, cook macaroni. Shred the remaining cheeses and combine.
Stir the cheese sauce into the drained macaroni and put in a baking pan. Sprinkle shredded cheese evenly over the top and broil until bits of brown appear.
Cut into 8 pieces and place in 2-section storage container. Pour soup into other section. Freeze immediately.
Reheat in the microwave 3 to 5 minutes or until hot.
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Per Serving (excluding unknown items): 336 Calories; 16g Fat (42.2% calories from fat); 14g Protein; 36g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 671mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
It is my habit to indulge in a bowl of ice cream after dinner. Tonight it was 90 grams of
Dreyer’s Double Fudge Brownie Ice Cream – SLOW CHURNED®
I spoon the ice cream into small cup containers and store them in the freezer.