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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 fusilli as directed on package. Drain and return to pot; keep warm.

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  • While macaroni cooks, cook carrots and shallot in olive oil in a medium saucepan. Cook on high for 5 to 6 minutes. Then lower the heat to medium and make the cheese sauce in the same pan. Melt light butter in 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. Transfer to prepared dish. Sprinkle evenly with breadcrumbs. Bake for 20 minutes or until heated through.

Nutrition Facts

311 calories; fat 14g; cholesterol 34mg; saturated fat 7g; carbohydrates 33g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 13g; vitamin a 2132.3IU; vitamin c 1.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.4mg; vitamin b6 0.1mg; folate 81mcg; vitamin b12 0.6mcg; sodium 392mg; potassium 191mg; calcium 196mg; iron 1.3mg.
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