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Ingredientes
- 1Â 1/2 c. Elbow macaroni
- 4 Tbsp. Butter or possibly margarine, divided
- 1/4 c. All-purpose flour
- 3 c. Lowfat milk
- 1 tsp Dry mustard
- 3/4 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 1 pch Grnd red pepper
- 1Â 1/2 c. Shredded sharp Cheddar cheese
- 1/4 c. Freshly grated Parmesan cheese
- 1/3 c. Plain dry bread crumbs
Direcciones
- 1. Heat oven to 375 F. Cook macaroni in boiling salted water in large saucepan just till tender, 8 min. Drain in colander and rinse under cool water.
- 2. Meanwhile, heat 2 Tbsp. butter in large saucepan over medium heat.
- Stir in flour and cook, stirring, 1 minute. Gradually whisk in lowfat milk, mustard, salt and peppers. Bring to boil, whisking. Boil 1 minute. Remove from heat and whisk in cheeses till melted and smooth. Stir in liquid removed macaroni. Pour into shallow 2-qt baking dish. Heat remaining 2 Tbsp. butter, stir in bread crumbs and sprinkle over macaroni. Bake 30 min. Let stand 10 min before serving.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 8 servings | |
| Calories 385 | |
| Calories from Fat 136 | 35% |
| Total Fat 15.54g | 19% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 521mg | 22% |
| Potassium 277mg | 8% |
| Total Carbs 44.4g | 12% |
| Dietary Fiber 1.8g | 6% |
| Sugars 6.38g | 4% |
| Protein 16.45g | 26% |
