Directions:
- Butter a large rectangular baking dish and set it aside.
- Combine the stock and wine, bring to a boil and reduce it to 3/4 cup.
- Bring the cream to a boil and reduce it to 3 cups.
- Heat the oil in a heavy saucepan.
- Add the garlic and shallots and cook them until they are soft, 5 to 10 minutes.
- Add the reduced stock and cream.
- Whisk in the mustard.
- Reduce the heat to low and add the cheeses, stirring often until they have melted.
- Add salt and pepper to taste.
- Cook the pasta in boiling salted water until al dents.
- Drain and toss it with the butter.
- Add the tomato, cayenne and Worcestershire sauce to the cheese mixture and heat the sauce thoroughly.
- Pour the cheese sauce over over the pasta, tossing well.
- Transfer to the baking dish.
- Sprinkle the top with the Parmesan cheese.
- Broil until the cheese melts and is golden, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 804.45 Kcal (3368 kJ) | ||
| Calories from fat | 494.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.98g | 85% | |
|---|---|---|---|
| Cholesterol | 176.21mg | 59% | |
| Sodium | 741.99mg | 31% | |
| Potassium | 293.44mg | 6% | |
| Total Carbs | 47.19g | 16% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 28.14g | 56% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 606.2mg | 61% | |
| Amount Per 100 g | |||
| Calories | 223.15 Kcal (934 kJ) | ||
| Calories from fat | 137.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.25g | 85% | |
|---|---|---|---|
| Cholesterol | 48.88mg | 59% | |
| Sodium | 205.82mg | 31% | |
| Potassium | 81.4mg | 6% | |
| Total Carbs | 13.09g | 16% | |
| Sugars | 1.28g | 18% | |
| Dietary Fiber | 0.81g | 12% | |
| Protein | 7.81g | 56% | |
| Vitamin C | 1.6mg | 9% | |
| Iron | 0.3mg | 7% | |
| Calcium | 168.2mg | 61% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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