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Ingredientes
- 8 oz. elbow macaroni, cooked per package instructions
- 2 oz. shredded mozzarella cheese
- 1 oz. shredded provolone cheese
- 1 oz. Asiago cheese, grated
- 3 Tbsp. Parmesan cheese, freshly grated
- 1/2 sm. onion, minced
- 4 cloves fresh garlic, minced
- 1 Tbsp. butter
- 3 Tbsp. 2% milk
- 1 Tbsp. Italian seasoning
- 5 lg. cherry tomatoes, quartered
- 5 lg. Baby Portobello mushrooms, quartered
Direcciones
- Preheat oven to 350 degrees. Drain the macaroni using a colander and return macaroni to cooking pan and back on the stove burner to a medium heat.
- Add the butter, milk, garlic, onion and Italian seasoning and stir. Add the cheeses and stir until the cheese has melted. Gently fold in the tomatoes and mushrooms.
- Place the macaroni in a greased casserole dish and bake for about 15 minutes.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 406 | |
| Calories from Fat 102 | 25% |
| Total Fat 11.61g | 15% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 264mg | 11% |
| Potassium 1181mg | 34% |
| Total Carbs 58.02g | 15% |
| Dietary Fiber 6.1g | 20% |
| Sugars 9.89g | 7% |
| Protein 19.76g | 32% |
