| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Low-cal, Main dish, Pasta | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Elbow macaroni |
| 4 | T | Butter or margarine, divided |
| 1/4 | c | All-purpose flour |
| 3 | c | Milk |
| 1 | t | Dry mustard |
| 3/4 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 1 | pn | Ground red pepper |
| 1 1/2 | c | Shredded sharp Cheddar |
| cheese | ||
| 1/4 | c | Freshly grated Parmesan |
| 1/3 | c | Plain dry bread crumbs |
INSTRUCTIONS
Heat oven to 375øF. Cook macaroni in boiling salted water in large saucepan just until tender, 8 minutes. Drain in colander and rinse under cold water. 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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Nutrition (calculated from recipe ingredients)
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Calories: 334
Calories From Fat: 209
Total Fat: 23.5g
Cholesterol: 61.1mg
Sodium: 1030.4mg
Potassium: 190.2mg
Carbohydrates: 13.1g
Fiber: <1g
Sugar: 5.4g
Protein: 17.6g