| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Fusilli pasta; cooked according to package directions |
| 2 |
tb |
Butter or margarine |
| 2/3 |
c |
Chopped onion |
| 3 |
tb |
Flour |
| 3 |
c |
Milk |
| 2 |
c |
(8 oz.) shredded Cheddar cheese |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1/8 |
ts |
Ground red pepper |
| 1 |
cn |
(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 |
tb |
Freshly grated Parmesan cheese |
| 1 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
CRUMB TOPPING
1. Heat oven to 375°F. Grease a 3-quart casserole; set aside.
2. 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.
3. 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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