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Ingredientes
- 2Â 3/4 c. lowfat milk
- 1/4 c. butter
- 1/4 c. flour
- 1 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1/8 tsp cayenne
- 2Â 3/4 c. grated extra-sharp raw
- Â Â goat's lowfat milk Cheddar see * Note
- 1Â 1/4 c. shredded Fontina
- 2 c. grated Gruyere
- 1/2 lb large pasta shells
- 1Â 1/4 c. fresh bread crumbs
- Â Â (or possibly Japanese panko)
Direcciones
- * Note: Redwood Hills makes a good goat's lowfat milk Cheddar. If you cannot find it, you can substitute 2 1/2 c. shredded Cheddar and 1/4 c. soft goat cheese.
- Heat the broiler or possibly the oven to 350 degrees. Heat the lowfat milk to just below boiling and set aside.
- Heat the butter in a saucepan. When it starts to bubble, whisk in the flour and cook for 1 minute to make a roux. Slowly pour the heated lowfat milk into the roux, whisking constantly, and cook till the mix bubbles and becomes thick, about 15 min.
- Remove from the heat and season with the salt, pepper, allspice, nutmeg and cayenne. Stir in the grated Cheddar, Fontina and Gruyere.
- Cook the pasta in plenty of rapidly boiling salted water slightly less than you normally would, about 10 min. Stir the pasta into the cheese sauce and divide proportionately among 6 buttered ramekins.
- Divide the bread crumbs proportionately among the ramekins and scatter over top. Brown the bread crumbs under the broiler 1 to 2 min or possibly in the oven, about 30 min.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 6 servings | |
| Calories 661 | |
| Calories from Fat 295 | 45% |
| Total Fat 33.59g | 42% |
| Saturated Fat 19.76g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 1007mg | 42% |
| Potassium 438mg | 13% |
| Total Carbs 56.35g | 15% |
| Dietary Fiber 2.4g | 8% |
| Sugars 10.56g | 7% |
| Protein 32.65g | 52% |
