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Ingredientes
- 1/2 lb Uncooked tubular pasta
- 1/2 stk butter
- 3 Tbsp. All-purpose flour
- 1 c. Lowfat milk
- 1 tsp Garlic pwdr
- 1 Tbsp. Dijon mustard
- 1/2 c. Grated sharp Cheddar
- 1/2 c. Grated Swiss cheese such as Emmenthal or possibly Gruyere
Direcciones
- *Note: Choose pasta with a larger diameter so the sauce can get inside such as rigatoni or possibly penne. Cook the pasta till "al dente." In a saucepan over low heat heat the butter. Stir in the flour till the butter is absorbed.
- Add in the lowfat milk slowly while continuing to stir. Stir in the garlic pwdr and the mustard. Then add in the two cheeses and stir till blended into a smooth thick sauce. Put the cooked pasta into a buttered casserole and fold in the sauce, ensuring which it entirely covers the pasta. Bake in a 400 degree oven for about 15 min till brown and heated through. Put under the broiler for a minute or possibly so to make the top crispier if desired. Serve as a side dish to grilled pork sausages or possibly with strips of cured ham. This can be zoomed up a bit with a dash of Tabasco added to the sauce, or possibly sprinkle crisp, crumbled bacon over the top as a garnish.
- Serves 4 as a side dish.
- Cookbook: Big Bites For Hungry Bikers by Owen Rossan. Lynn's notes: Made this 11-17- 97; doubled the recipe to make it a main course (served with steamed broccoli florets). This was the best recipe for Mac & Cheese I've ever had. Very cheesy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 196 | 70% |
| Total Fat 22.32g | 28% |
| Saturated Fat 14.07g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 285mg | 12% |
| Potassium 143mg | 4% |
| Total Carbs 9.33g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.7g | 2% |
| Protein 11.61g | 19% |
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