Why use just one kind of cheese? Why?
Servings and Ingredients
|2 c.||omega-3 elbow pasta|
|1 tbsp.||Hy-Vee unsalted butter|
|½||small yellow onion, minced|
|1 clove(s)||garlic, minced|
|2 tbsp.||Hy-Vee all-purpose flour|
|2 c.||Hy-Vee skim milk|
|1 tsp.||Hy-Vee mustard powder|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
|¾ c.||shredded reduced-fat sharp cheddar cheese|
|¼ c.||shredded Monterey jack cheese|
|¼ c.||shredded smoked Gouda cheese|
|Fresh parsley, chopped, for garnish|
Things To Grab
- Large stockpot
- Medium saucepan
- Hy-Vee nonstick cooking spray
- 6 1-cup baking dishes
- Prepare pasta according to package directions. Drain and set aside.
Preheat oven to 350 degrees.
Meanwhile, melt butter in a saucepan over medium heat. Add onions and garlic; cook about 1 minute. Add flour and cook an additional 1 minute, stirring constantly. Gradually add milk and mustard powder and season with salt and pepper, whisking until blended. Bring to a boil and cook until thick, about 2 minutes. Stir in cheeses until melted.
Remove from heat and add cooked pasta. Pour into 4 small greased baking dishes. Bake 15 minutes or until golden and bubbly.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 30mg
- Sodium: 240mg
- Total Carbohydrates: 29g
- Protein: 14g