| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | Servings | ||
INGREDIENTS
| 1 | lb | Fusilli pasta, cooked |
| according to package | ||
| directions | ||
| 2 | T | Butter or margarine |
| 2/3 | c | Chopped onion |
| 3 | T | Flour |
| 3 | c | Milk |
| 2 | c | 8 oz. shredded Cheddar |
| cheese | ||
| 1 | t | Dry mustard |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 1/8 | t | Ground red pepper |
| 1 | 14 oz. tomatoes cut up | |
| 8 | oz | Sliced baked ham, cut into |
| 1/4-inch-thick strips | ||
| 1 | c | Frozen peas |
| 1/3 | c | Plain dry bread crumbs |
| 1 | T | Freshly grated Parmesan |
| cheese | ||
| 1 | T | Chopped fresh parsley |
INSTRUCTIONS
Heat oven to 375°F. Grease a 3-quart casserole; set aside. Melt butter in medium saucepan over medium-high heat. Add onion and cook until softened, 3 minutes. Stir in flour and cook 1 minute. Slowly pour milk into saucepan, stirring constantly. Bring to boil, reduce heat and simmer until thickened, 5 minutes. Remove from heat. Whisk in cheese, mustard, salt and peppers. Toss cheese sauce with pasta, tomatoes, ham and peas. Pour into ovenproof casserole. Make Crumb Topping: Combine all ingredients and sprinkle over casserole. Bake 15 minutes, until golden. Makes 8 servings. The cure for a hard day, this dish offers the comfort of baked macaroni 'n' cheese. PER SERVING Calories 530 Total Fat 20.5 g Saturated Fat 11 g Cholesterol 68 mg Sodium 976 mg Carbohydrates 59 g Protein 26 g Calcium 367 mg Fiber 3 g Prep time: 20 minutes Cooking time: 25 minutes Degree of difficulty: Easy MasterCook formatted by Joyce M. Bennis (Joyce_B@msn.com) Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on May 10, 1998
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