454g Dreamfields Elbows
3 tablespoons olive oil
1/4 cup chopped white onion
1 clove minced garlic
1 tablespoon chopped fresh parsley
1 1/2 cups whipping cream
1 cup milk
1 teaspoon each salt, pepper and nutmeg
3 tablespoons butter
1 1/2 cups fontina cheese, shredded
1 cup shredded yellow cheddar cheese
2 tablespoons Parmesan cheese
1 cup = 4 ounce/100g measuring cup
Directions:
Heat oil in 12-inch skillet/griddle over medium heat; sauté onion,
garlic and parsley for 3-5 minutes, stirring occasionally. Add cream
and milk, season with salt, pepper and nutmeg. Cook 10 minutes, stirring
occasionally.
Meanwhile, cook pasta according to package directions. Pre-heat oven
to 220ºC. Grease a 9x13-inch casserole baking dish with butter.
Toss pasta and sauce together. Add fontina and cheddar cheeses; stir
until well blended and pour into casserole dish. Top with Parmesan.
Bake uncovered for 20-25 minutes or until golden brown. Let stand 5
minutes before serving.
Nutritionals per serving:
DIGESTIBLE CARBOHYDRATES: 19 g
CALORIES: 768
CALORIES FROM FAT: 460
TOTAL FAT: 51 g
PROTEIN: 24 g
CHOLESTEROL: 144 mg
SODIUM: 778 mg
