Mac and Cheese - Tom's Fav From La Times/Joan's Recipe

Looking for an easy Mac and Cheese - Tom's fav from LA Times/Joan's recipe? Learn how to make Mac and Cheese - Tom's fav from LA Times/Joan's using healthy ingredients.


Submitted by pcseaborg

Makes 12 servings



We use Gouda but not listed in data base so I substituted swiss. We use either Sharp or Extra Sharp cheddar.

Recipe Ingredients for Mac and Cheese - Tom's fav from LA Times/Joan's

1 pound pasta
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
2 3/4 cups non-fat milk
4 tablespoons butter
3/4 cup ricotta cheese
3 oz cream cheese
3 cups shredded cheddar cheese
5 cups shredded swiss cheese

Recipe Directions for Mac and Cheese - Tom's fav from LA Times/Joan's

  1. Heat oven to 350 degrees. Cook the pasta in a large pot of boiling salted water until just tender. Drain well.

  2. Return te pasta to the pot and add the butter, milk, ricotta, cream cheese, cheddar cheese and 3 cups of the gouda. Season with salt and pepper to taste and mix gently, leaving some chuncks of cheese visible.

  3. Spoon into a 9 by 13 inch glass baking dish. Top with remaining gouda. Bake 45 to 50 minutes, until golden. Serve hot or at room temp.

Categories

Main Dish

Nutrition Facts
Serving Size 194.9g
Amount Per Serving
Calories
493
Calories from Fat
273
% Daily Value*
Total Fat
30.3g
47%
Saturated Fat
18.9g
94%
Trans Fat
0.0g
Cholesterol
123mg
41%
Sodium
460mg
19%
Potassium
248mg
7%
Total Carbohydrates
27.3g
9%
Sugars
3.7g
Protein
27.7g
Vitamin A 21% Vitamin C 0%
Calcium 69% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  • High in calcium
  • High in phosphorus
  •   Bad points
  • High in saturated fat
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