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Ingredients
- 100 g Provolone cheese, cut into pieces (3 cm - see Tips)
- 250 g cheddar cheese, cut into pieces (3 cm)
- 1500 g water
- 1 ¼ tsp sea salt
- 300 g dried macaroni pasta
- 40 g dried porcini mushrooms, rinsed
- 2 eschalots (approx. 60 g)
- 2 garlic cloves
- 100 g unsalted butter, cut into pieces
- 100 g rindless bacon rashers, diced (optional)
- 60 g plain flour
- 1 tsp Dijon mustard
- ¼ tsp ground black pepper
- 800 g milk
- 10 g sherry vinegar (see Tips)
- 2 slices crusty bread (approx. 90 g), torn into small pieces
- 1 tbsp extra virgin olive oil
- 2 sprigs fresh flat-leaf parsley, roughly chopped, to serve
- Nutrition
- per 1 portion
- Calories
- 3369.9 kJ / 805.4 kcal
- Protein
- 30.9 g
- Carbohydrates
- 66.4 g
- Fat
- 46.7 g
- Saturated fat
- 25.1 g
- Fiber
- 3.8 g
- Sodium
- 1061.3 mg
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