Rating: 3.5 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Recipe by Cooking Light January 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400°.

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  • Cook pasta in boiling water 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.

  • Place bread in a food processor; pulse 10 times or until coarse crumbs form. Set aside.

  • Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard bay leaves. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper; stirring until cheeses melt. Pour cheese sauce over pasta; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs, sage, and butter in a bowl; toss with a fork. Sprinkle breadcrumb mixture over pasta mixture.

  • Bake at 400° for 20 minutes or until thoroughly heated.

Nutrition Facts

397 calories; calories from fat 26%; fat 11.3g; saturated fat 6.6g; mono fat 3g; poly fat 0.7g; protein 20.7g; carbohydrates 52g; fiber 1.6g; cholesterol 32mg; iron 2.7mg; sodium 624mg; calcium 425mg.
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