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Ingredientes
- 1/2 lb rigatoni
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 c. lowfat milk warm
- 4 c. grated Cheddar divided
- 1 tsp seasoned salt
- 1/4 tsp freshly-grnd white pepper
- 2 dsh yellow food coloring
Direcciones
- Heat oven to 350 degrees. Cook the macaroni in plenty of rapidly boiling lightly salted water till tender, about 12 min. Drain.
- Heat the butter in a saucepan over medium heat and whisk in the flour. Cook, stirring, till the raw flour smell goes away, 2 to 3 min. Stir in the lowfat milk and cook till smooth. Add in 3 1/2 c. Cheddar, seasoned salt, white pepper and food coloring and stir till the cheese melts, about 5 min. Stir in the macaroni.
- Pour into an 8-inch baking dish, sprinkle with the reserved 1/2 c. of Cheddar and cover the dish with aluminum foil. Bake 30 min, then remove the foil and bake till lightly browned on top, about 30 min more.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 681 | |
| Calories from Fat 471 | 69% |
| Total Fat 53.62g | 67% |
| Saturated Fat 34.09g | 136% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 1516mg | 63% |
| Potassium 321mg | 9% |
| Total Carbs 12.26g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 7.05g | 5% |
| Protein 37.68g | 60% |
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