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Pasta with Three Cheeses




Source of Recipe


ilovepasta.org


Recipe Introduction


Serves 6 to 8


List of Ingredients




1 pound Elbow Macaroni, Wagon Wheels or other medium pasta shape, uncooked
4 tbsp. margarine
4 tbsp. flour
1 tsp. dry mustard
4 cups skim milk, room temperature
Salt and freshly ground black pepper to taste
1 15-oz. container part-skim ricotta cheese
8 oz. white or yellow low-fat Cheddar cheese, grated and divided
1/2 cup grated Parmesan cheese, divided Chopped fresh parsley for garnish





Recipe



Prepare pasta according to package directions; drain.

Heat margarine in a large saucepan over medium heat until melted. Add flour and stir until flour is lightly golden, about 2 to 3 minutes. Add dry mustard. Gradually whisk in the milk until smooth. Cook until the sauce boils and is thickened, whisking constantly over low heat, about 10 minutes. Season with salt and freshly ground black pepper.

In a mixing bowl, combine pasta with ricotta cheese, half of the Cheddar cheese, and half of the Parmesan cheese. Add the sauce. Spoon into a lightly oiled 9 x 13-inch baking dish. Sprinkle remaining Cheddar and Parmesan cheese on top. Bake at 350° F until browned on top, about 30 minutes. Let cool for 10-15 minutes before serving. Garnish with chopped fresh parsley.



Each Serving Provides:
444 Calories
28.2 g Protein
43.8 g Carbohydrates
14.6 g Fat
33.7 mg Cholesterol
366 mg Sodium
Calories from Fat 35%