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Vegetables N Pasta In Cheese Sauce

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  Margarine 1 Tablespoon
  All purpose flour 4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)
  Skim milk 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  Paprika 1⁄8 Teaspoon
  Powdered mustard 1⁄8 Teaspoon
  Ground nutmeg 1 Dash
  White pepper 1 Dash
  Gruyere cheese/Swiss cheese 2 Ounce, shredded
  Cooked broccoli florets 2 Cup (32 tbs)
  Cooked pearl onions 1 Cup (16 tbs)
  Small mushroom caps 1 Cup (16 tbs)
  Cooked macaroni shells 3⁄4 Cup (12 tbs)

In 2-quart saucepan heat margarine until bubbly and hot; add flour and cook over low heat, stirring constantly, for 3 minutes.
Remove pan from heat and, using small wire whisk, gradually stir in milk and continue stirring until mixture is smooth; add seasonings and cook over medium heat, stirring constantly, until thickened.
Reduce heat to low and cook for 10 minutes longer, stirring occasionally; add cheese and cook, stirring constantly, until cheese is melted.
Add vegetables and macaroni and cook, stirring gently, until vegetables and shells are thoroughly coated and heated.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 832 Calories from Fat 293

% Daily Value*

Total Fat 33 g51.1%

Saturated Fat 13.4 g67.1%

Trans Fat 0 g

Cholesterol 67 mg22.3%

Sodium 1073.8 mg44.7%

Total Carbohydrates 89 g29.6%

Dietary Fiber 13.3 g53.1%

Sugars 16.7 g

Protein 47 g94.3%

Vitamin A 28.4% Vitamin C 9.1%

Calcium 89.1% Iron 8%

*Based on a 2000 Calorie diet

Vegetables N Pasta In Cheese Sauce Recipe