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Ингредиенты
- 4 slc Raw bacon, diced
- 1/4 c. Flour
- 1/3 c. Dry white wine
- 4 c. Lowfat milk
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp Salt
- 1/4 tsp White pepper
- 1/8 tsp Grnd nutmeg
- 1 c. High-quality grated parmesan cheese
- 1 lb Dry rotelli pasta
- 2 c. (8 ounces) shredded sharp cheddar cheese
- 2 c. (8 ounces) small-diced sharp cheddar cheese
- 3/4 c. Dry bread crumbs
- 2 lrg Roma tomatoes, cut into 16 to 18 slices, (up to 3)
Инструкции
- Cook bacon in large heavy-bottom saucepan over medium heat till almost crisp. Stir in flour and cook about 1 minute, stirring constantly.
- Add in wine while stirring vigorously with whisk, then whisk in lowfat milk.
- Bring to simmer, whisking occasionally till sauce is thickened, 3 to 4 min. Remove from heat. Stir in mustard, salt, pepper, nutmeg and 1/2 c. parmesan cheese. Set aside.
- Meanwhile, bring large pan of water to boil and cook pasta according to package directions till done. Drain well.
- Mix together pasta and sauce in large bowl. Mix in 1 c. shredded cheddar and all of diced cheddar till well combined.
- Transfer mix to lightly buttered 13x9-inch baking pan.
- Mix remaining 1/2 c. parmesan and remaining 1 c. shredded cheddar with bread crumbs. Sprinkle proportionately over top. Arrange sliced tomatoes on top, proportionately spaced.
- Bake at 375 degrees 20 to 30 min or possibly till pasta is heated through, sides are slightly bubbling and top is golden.
- Makes 6 to 8 generousservings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 6 servings | |
| Calories 756 | |
| Calories from Fat 262 | 35% |
| Total Fat 29.67g | 37% |
| Saturated Fat 15.19g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 1425mg | 59% |
| Potassium 690mg | 20% |
| Total Carbs 82.21g | 22% |
| Dietary Fiber 3.9g | 13% |
| Sugars 13.25g | 9% |
| Protein 36.31g | 58% |
