Nutritional Info

Nutrition Facts

Serving Size 1 (167g)

Calories 288
Calories from Fat 113 (39%)
Amount Per Serving %DIV
Total Fat 12.5g 19%
Saturated Fat 7.7g 39%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 43.6mg 15%
Sodium 688.7mg 30%
Potassium 104.3mg 2%
Total Carbohydrate 19g 6%
Dietary Fiber 0.2g 1%
Sugars 4.2g
Protein 18.8g 38%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
This is a classic, kid favorite pasta dish. This version adds just a little more spice with the addition of red pepper, pleasing adult palates, too.
Prep time
20 min
Cook time
37 min
Ready In
57 min


Serves Tool

Serves To:USMetric
12 Ounce(oz)  elbow macaroni
2 Tablespoon(T)  butter
2 Tablespoon(T)  all purpose flour
2 Cup(c)  milk
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  black pepper, freshly ground
1/4 Teaspoon(t)  red pepper, ground
6 Ounce(oz)  sharp cheddar cheese, shredded and divided


Prepare pasta according to package directions. Keep warm. Melt butter in a large saucepan or Dutch oven over medium low heat. Whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes, or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese and cooked pasta. Spoon pasta mixture into a lightly greased 2 quart baking dish. Top with remaining 1 cup cheese. Bake at 400 degrees F for 20 minutes, or until bubbly. Let stand 10 minutes before serving.

Additional notes

Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.