25 February, 1990

New Wave Mac and Cheese | Ladies' Home Journal

New Wave Mac and Cheese ingredients
Makes 4 servings
3/4 cup shredded sharp Cheddar cheese (divided use)
1 Tbsp plain dry bread crumbs
1-lb. fresh cheese-filled tortellini
2 Tbsp butter or margarine
2 Tbsp flour
1-3/4 cups milk
1 garlic clove, crushed
1/4 tsp salt
1/4 tsp freshly ground pepper
Pinch ground red pepper
2 Tbsp freshly grated Parmesan cheese
2 Tbsp chopped fresh parsley



Directions
Get ready
Assemble ingredients. Preheat broiler.

In small bowl, combine 1/4 cup of the Cheddar and the bread crumbs for the topping. Set aside.



Prepare pasta and sauce
Cook tortellini according to package directions. This cooks fast, so don't walk away from the pot. Drain.

While tortellini is cooking, melt butter or margarine in saucepan over Medium heat. Whisk in flour and cook until smooth and bubbly, about one (1) minute.


Gradually whisk in milk, then add garlic, salt and peppers. Cook, stirring constantly, until thickened and just beginning to boil. Reduce heat and simmer two (2) minutes.


Remove from heat. Stir in 1/2 cup Cheddar, and the Parmesan. Discard garlic.



Combine; brown topping
Stir tortellini and parsley into the cheese sauce, mixing well.

Transfer to shallow 1.5-quart casserole. Sprinkle the cheese and bread crumb mixture on top.


Broil 4-inches from heat source until topping is golden brown, about one to two (1 - 2) minutes,



Nutritional Info (Per Serving)
Calories 575
Protein (g) 30
Carbohydrate (g) 63
Fat (g) 23
Calories from Fat (%) --
Saturated Fat (g) --
Dietary Fiber (g) --
Cholesterol (mg) 118
Sodium (mg) 954


This recipe and Nutritional Info is from Ladies' Home Journal Magazine February 1990 (Des Moines: Meredith Corporation, 1990), 154 - 155.


Index
macaroni and cheese
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