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Yield: 8 servings
| 1 | lb. | box of elbow pasta |
| 3 | Tablespoons | butter |
| 3 | Tablespoons | flour |
| 3 | cups | milk |
| 1 | pkg. | (8 oz.) shredded Sharp cheddar cheese |
| Truffle oil (optional) | ||
| Seasoned bread crumbs |
Cook pasta in boiling water according to directions on package. Drain, set aside and keep warm.
In a saucepan, melt butter, then add flour and stir to create a paste.
Add milk and stir with whisk until it is the consistency of a thin gravy (add additional flour or milk if needed).
Add cheese and stir until melted. Add truffle oil, if desired.
Add cooked pasta and stir until coated. Pour in casserole dish.
Bake at 350 F. for approximately 1 hour or until bubbly and golden brown. Sprinkle with bread crumbs 5 minutes before removing from oven.
Yield: 8 servings
Approximate Nutrient Content per serving:
| Calories: | 407.4 | |
| Calories From Fat: | 126 | |
| Total Fat: | 14.3 | g |
| Saturated Fat: | 7.6 | g |
| Cholesterol: | 41.3 | mg |
| Sodium: | 287.5 | mg |
| Total Carbohydrates: | 53.0 | g |
| Dietary Fiber: | 2.1 | g |
| Sugars: | 5.8 | g |
| Protein: | 18.3 | g |
12.8% Vitamin A, 31.8% Calcium. Prepared using unsalted butter, fat free milk, 1/4 cup Italian seasoned bread crumbs and no truffle oil.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
PWS 15