375g Dreamfields Elbows 1 tablespoon olive oil 1/4 cup chopped white onion 1 clove minced garlic 1 tablespoon chopped fresh parsley 1 1/2 cups half & half cream ((mix of 1/2 whole milk and ½ cream) 1 cup low fat milk (1%) 1 teaspoon each salt, pepper and nutmeg Nonstick cooking spray 1 1/2 cups fontina cheese, shredded 1 cup non-fat cheddar cheese 2 tablespoons Parmesan cheese
Directions:
Heat oil in 12-inch pan over medium heat; saute onion, garlic and parsley for 3 to 5 minutes, stirring occasionally. Add half & half and milk, season with salt, pepper and nutmeg. Cook for 10 minutes, stirring occasionally.
Meanwhile, cook pasta according to directions. Pre-heat oven to 425-degrees F. Spray a 9x13-inch casserole baking dish with nonstick cooking spray.
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 cool for 5 minutes before serving.
Nutrition information per serving (1/8 of recipe): 354 calories; 19 g protein; 9 g digestible carbohydrates; 14 g fat; 8 g saturated fat; 52 mg cholesterol; 476 mg sodium; 4 g total dietary fibre.
