This quick sauce comes together as the pasta cooks to make a dish that's heaps better than any boxed variety. For the best flavour, use extra-old Cheddar.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
MethodIn large saucepan, melt butter over medium heat; cook onion, salt and cayenne pepper, stirring occasionally, for about 6 minutes or until softened.
Stir in flour; cook, stirring, for 2 minutes. Gradually whisk in milk and mustard; cook, whisking, for 10 minutes or until bubbly, thickened and onion is softened. Stir in cheese until smooth.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and add to sauce; toss to coat.
Nutritional facts Per serving: about
- Sodium 840 mg
- Protein 23 g
- Calories 569.0
- Total fat 21 g
- Cholesterol 60 mg
- Saturated fat 12 g
- Total carbohydrate 71 g
- Iron 26.0
- Folate 85.0
- Calcium 35.0
- Vitamin A 19.0