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Grown-Up Mac and Cheese

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  0 reviews
  • 30 min prep time
  • 55 min total time
  • 14 ingredients
  • 4 servings
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A childhood favorite gains distinction from a blend of cheeses--fontina, Swiss and Parmesan--that's slightly more sophisticated than the expected American cheese. Laced with wine and a dash of nutmeg, the sauce is reminiscent of the recipe used for Swiss fondue.

Ingredients

8
oz. (2 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)
2
tablespoons margarine or butter
2
tablespoons all-purpose flour
1/4
teaspoon salt
1/8
teaspoon white pepper
Dash nutmeg
1 1/4
cups fat-free half-and-half
2
oz. (1/2 cup) shredded fontina cheese
2
oz. (1/2 cup) shredded Swiss cheese
2
oz. (1/2 cup) shredded fresh Parmesan cheese
2
tablespoons dry white wine
2
Italian plum tomatoes, thinly sliced
1
teaspoon olive or vegetable oil
2
tablespoons sliced green onions

Steps

  • 1 Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray. Cook mostaccioli to desired doneness as directed on package. Drain.
  • 2 Meanwhile, melt margarine in large saucepan over medium heat. Stir in flour, salt, pepper and nutmeg; cook and stir until bubbly. Gradually add half-and-half, stirring constantly. Cook until mixture boils and thickens, stirring frequently. Remove from heat. Stir in fontina, Swiss and Parmesan cheeses until melted. (Cheeses will be stringy.) Stir in wine.
  • 3 Add cooked mostaccioli to cheese sauce; stir gently to coat. Pour into sprayed dish. Arrange sliced tomatoes around outside edge of dish. Brush tomatoes with oil; sprinkle with onions.
  • 4 Bake at 350°F. for 20 to 25 minutes or until edges are bubbly and mixture is thoroughly heated.
  • 1 Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray. Cook mostaccioli to desired doneness as directed on package. Drain.
  • 2 Meanwhile, melt margarine in large saucepan over medium heat. Stir in flour, salt, pepper and nutmeg; cook and stir until bubbly. Gradually add half-and-half, stirring constantly. Cook until mixture boils and thickens, stirring frequently. Remove from heat. Stir in fontina, Swiss and Parmesan cheeses until melted. (Cheeses will be stringy.) Stir in wine.
  • 3 Add cooked mostaccioli to cheese sauce; stir gently to coat. Pour into sprayed dish. Arrange sliced tomatoes around outside edge of dish. Brush tomatoes with oil; sprinkle with onions.
  • 4 Bake at 350°F. for 20 to 25 minutes or until edges are bubbly and mixture is thoroughly heated.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
520
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
11g
55%
Cholesterol
40mg
13%
Sodium
700mg
29%
Total Carbohydrate
56g
19%
Dietary Fiber
2g
8%
Sugars
5g
5%
Protein
24g
24%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
50%
50%
Iron
15%
15%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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