Nutritional Info

Nutrition Facts

Serving Size 1 (186g)

Calories 327
Calories from Fat 144 (44%)
Amount Per Serving %DIV
Total Fat 16g 25%
Saturated Fat 4.2g 21%
Monounsaturated Fat 6.9g
Polyunsaturated Fat 5g
Trans Fat 0.0g
Cholesterol 18.3mg 6%
Sodium 719.6mg 31%
Potassium 174.8mg 4%
Total Carbohydrate 22.6g 8%
Dietary Fiber 1.3g 5%
Sugars 10g
Protein 19.1g 38%

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Recipe Description
Using tricolored rotini pasta adds genuine eye appeal, while the mixture of cheddar and swiss cheeses create mouth appeal. The hot pepper sauce might just make both your eyes and mouth open wide!
Prep time
15 min
Cook time
40 min
Ready In
55 min

Ingredients

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Serves To:USMetric
1/2 Teaspoon(t)  salt
1/8 Teaspoon(t)  pepper
2 1/2 Cup(c)  milk
1 Tablespoon(T)  prepared mustard
1/8 Teaspoon(t)  hot pepper sauce
4 Ounce(oz)  cheddar cheese, shredded
4 Ounce(oz)  natural swiss cheese, shredded
1   medium tomato, chopped and drained
1/4 Cup(c)  unseasoned dry bread crumbs
1 Tablespoon(T)  margarine, melted
3 Cup(c)  uncooked tricolor rotini (spiral pasta)
1/4 Cup(c)  margarine
1/4 Cup(c)  all purpose flour

Preparation

Heat oven to 375° F. In large saucepan, cook macaroni to desired doneness as directed on package. Drain and rinse with hot water. Set aside. In same saucepan, melt 1/4 cup margarine. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly. Gradually add milk. Stir in mustard and hot pepper sauce. Cook until mixture boils and thickens, stirring constantly. Add cheeses, stirring until melted. Carefully stir in tomato and cooked macaroni. Spoon into ungreased 2 quart casserole. Combine bread crumbs and 1 tablespoon melted margarine. Mix well. Sprinkle evenly over top. Bake at 375° F. for 20 minutes, or until bubbly.

Additional notes

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