Grown-Up Mac and Cheese

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  • 30 min prep time
  • 55 min total time
  • 14 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 4 Bake at 350°F. for 20 to 25 minutes or until edges are bubbly and mixture is thoroughly heated.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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