| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish, Low-cal, Pasta |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Elbow macaroni |
| 4 |
tb |
Butter or margarine, divided |
| 1/4 |
c |
All-purpose flour |
| 3 |
c |
Milk |
| 1 |
ts |
Dry mustard |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
pn |
Ground red pepper |
| 1 1/2 |
c |
Shredded sharp Cheddar cheese |
| 1/4 |
c |
Freshly grated Parmesan cheese |
| 1/3 |
c |
Plain dry bread crumbs |
INSTRUCTIONS
1. Heat oven to 375°F. Cook macaroni in boiling salted water in large
saucepan just until tender, 8 minutes. Drain in colander and rinse under
cold water.
2. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat.
Stir in flour and cook, stirring, 1 minute. Gradually whisk in milk,
mustard, salt and peppers. Bring to boil, whisking. Boil 1 minute. Remove
from heat and whisk in cheeses until melted and smooth. Stir in drained
macaroni. Pour into shallow 2-quart baking dish. Melt remaining 2
tablespoons butter, stir in bread crumbs and sprinkle over macaroni. Bake
30 minutes. Let stand 10 minutes before serving. Makes 8 servings.
PER SERVING: Calories 310, Total Fat 17.5 g, Saturated Fat 10.5 g,
Cholesterol 53 mg, Sodium 617 mg, Carbohydrates 26 g, Protein 13 g, Calcium
321 mg, Fiber 1 g
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Jun 03, 1998
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