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Ingredientes
- 1/2 pound elbow macaroni
- 4 tbsp. butter
- 3 tbsp. all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tbsp. grated onion
- 2 Large eggs
- 2 c. lowfat milk
- 1 c. shredded sharp cheddar cheese
- 1 c. Velveeta cheese
- 1/2 c. grated Parmesan cheese
- 1 (4 ounce.) can button mushrooms, liquid removed
- 1/2 c. finely minced celery
- 1/4 c. minced green pepper
- Pimiento strips for garnish
Direcciones
- Cook macaroni in boiling salted water till tender, about 8 to 10 min; drain and rinse.
- Heat butter in saucepan. Stir in flour, salt and pepper and onion. Mix Large eggs with lowfat milk and blend thoroughly. Stir into butter mix and cook over low heat, stirring constantly till thickened. Add in cheese, stir till blended. Mix in cooked macaroni, mushrooms, celery and green peppers. Pour macaroni in buttered 2 qt casserole and bake in preheated 350 degree oven for 25 to 30 min. Garnish with strips of pimiento if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 10 servings | |
| Calories 319 | |
| Calories from Fat 157 | 49% |
| Total Fat 17.7g | 22% |
| Saturated Fat 10.81g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 847mg | 35% |
| Potassium 262mg | 7% |
| Total Carbs 24.38g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.46g | 4% |
| Protein 15.42g | 25% |
