Fontina Macaroni and Cheese

Nut-free
Soy-free
Low-Calorie
Low-Sugar
Dish type
Appetizer
Serves
8
Ready in
65 minutes

Ingredients

  • 1 pkg. macaroni, uncooked
  • 2 tbsp. butter or margarine
  • 1 small sweet onion, chopped
  • 1 pkg. sliced fresh mushrooms
  • 3 oz. thinly sliced prosciutto, chopped
  • 2 cups milk
  • 2 large eggs
  • 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 jar roasted red bell peppers, well- drained, chopped
  • 8 oz. fontina cheese, shredded

Directions

Prep Time
20 minutes
Cook Time
45 minutes
Ready in
65 minutes
  1. Cook pasta al dente according to package directions. Drain; set aside.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and mushrooms; sauté 6 minutes or until onion is tender and liquid evaporates. Add prosciutto; sauté 2 minutes. Remove skillet from heat.
  3. Preheat oven to 350°F. Lightly coat an 11x7-inch baking dish with nonstick cooking spray. Whisk together milk, eggs, salt and pepper; set aside. Place pasta in baking dish. Top with reserved onion mixture, bell peppers, and cheese. Drizzle reserved milk mixture over cheese.
  4. Place dish in oven. Bake 30 minutes or until golden and edges are bubbly. Serve hot.

Nutritional Information

Serving Size
1
Per Serving
Calories 336, Calories Fat 143, Total Fat 16g, Saturated Fat 8g, Cholesterol 107mg, Sodium 808mg, Carbohydrate 28g, Protein 18g
Serving Size1
Calories336
Calories Fat143
Calories (fat) extra43
Total Fat16g
Total Fat (extra)25
Saturated Fat8g
Saturated Fat (extra)45
Cholesterol107mg
Cholesterol (extra)37
Sodium808mg
Sodium (extra)34
Potassium146mg
Carbohydrate28g
Carbohydrate (extra)9
Fiber1g
Fiber (extra)4
Sugars4g
Protein18g
Omega30g
Vitamin A819IU
Vitamin A (extra)15
Vitamin C2mg
Vitamin C (extra)4
Iron1mg
Iron (extra)10