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Italian Three Cheese Macaroni Recipe
|Uncooked elbow macaroni||2 Cup (32 tbs)|
|All purpose flour||3 Tablespoon|
|Dried italian seasoning||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Shredded cheddar cheese||3 Ounce (3/4 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Diced tomatoes||14 1⁄2 Ounce, drained (1 Can)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2697 Calories from Fat 1167
% Daily Value*
Total Fat 131 g201.7%
Saturated Fat 56 g280.2%
Trans Fat 0 g
Cholesterol 253.4 mg
Sodium 3728.8 mg155.4%
Total Carbohydrates 268 g89.5%
Dietary Fiber 16.5 g66%
Sugars 47 g
Protein 110 g219.7%
Vitamin A 163.3% Vitamin C 88.9%
Calcium 215.5% Iron 59.6%
*Based on a 2000 Calorie diet
COOK pasta according to package directions until al dente.
Drain and set aside.
Meanwhile, MELT margarine in medium saucepan over medium heat.
Add flour, Italian seasoning, pepper and salt, stirring until smooth.
Gradually add milk, stirring constantly until slightly thickened.
Add Cheddar and Parmesan cheeses; stir until cheeses melt.
LAYER pasta, tomatoes and cheese sauce in prepared dish.
COMBINE mozzarella cheese and bread crumbs in small bowl.
Sprinkle evenly over casserole.
Spray bread crumb mixture several times with cooking spray.
BAKE at 350F, covered, 30 minutes or until hot and bubbly.
Uncover and bake 5 minutes or until top is golden brown.
Garnish with chives and oregano, if desired.