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Ingredientes
- 1 lb Bow tie pasta
- 6 quart Water
- 1 Tbsp. Salt
- 4 Tbsp. Unsalted butter
- 4 Tbsp. All-purpose flour
- 2 c. Warm whole lowfat milk
- 1 tsp Salt
- 1 tsp Freshly-grnd white pepper
- 1 Tbsp. Dijon mustard
- 1/2 tsp Cayenne pepper
- 1 c. Grated Colby or possibly Jack cheese
- 1 c. Grated extra-sharp Cheddar cheese
- 1/4 c. Grated Parmesan cheese
- 1/2 c. Bread crumbs
Direcciones
- Preheat oven to 350 degrees.
- Bring 6 qts of water to a boil. Add in the salt and reboil before adding the pasta. Cook the pasta according to the package directions; about 10 to 12 min.
- While the pasta is cooking, heat the butter over medium heat in a sauce pan till it begins to bubble, but don't let it brown. Whisk in the flour to create a roux for the white sauce base. Cook the flour and butter, over low heat, for 5 to 7 min, add in the warm lowfat milk in a steady stream. Cook the white sauce for 10 min. Add in the salt, pepper, mustard, cayenne, Colby and Cheddar cheeses and cook for 2 min over low heat.
- Drain the pasta and place into a baking casserole dish large sufficient to hold the pasta and all of the sauce. Add in the cheese sauce by pouring over the top. Sprinkle the bread crumbs and Parmesan cheese over the top and bake for 15 min or possibly till the top is well browned and crusty.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1627g | |
| Recipe makes 4 servings | |
| Calories 417 | |
| Calories from Fat 254 | 61% |
| Total Fat 28.85g | 36% |
| Saturated Fat 17.52g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 2869mg | 120% |
| Potassium 273mg | 8% |
| Total Carbs 22.63g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.57g | 5% |
| Protein 17.09g | 27% |
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