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Recipe Summary

prep:
20 mins
total:
40 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 2-quart square baking dish with nonstick coating; set aside. Cook fusillli as directed on package. Drain and return to pot; keep warm.

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  • While macaroni cooks, melt light butter in a medium saucepan. Add flour and salt; stir for 1 minute. Add milk; stir over medium heat until thickened and bubbly. Remove from heat; stir in cheese until melted.

  • Toss together macaroni and sauce. Add pureed artichoke hearts and garlic. Transfer to prepared dish. Sprinkle evenly with breadcrumbs. Bake for 20 minutes or until heated through.

Nutrition Facts

351 calories; fat 17g; cholesterol 34mg; saturated fat 8g; carbohydrates 33g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 10g; protein 13g; vitamin a 433.7IU; vitamin c 0.2mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.3mg; vitamin b6 0.1mg; folate 76.8mcg; vitamin b12 0.6mcg; sodium 498mg; potassium 138mg; calcium 191mg; iron 1.2mg.
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