Directions:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in butter for 5 minutes or until tender. Stir in flour and cornstarch until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas, jalapeno, salt, pepper and hot pepper sauce; simmer for 1 minute. Stir in 1-1/2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat.
- Drain pasta; transfer to a greased 13-in. x 9-in. baking dish. Stir in cheese sauce. Sprinkle with bread crumbs and remaining cheddar cheese.
- Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.51 Kcal (584 kJ) | ||
| Calories from fat | 44.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 8% | |
|---|---|---|---|
| Cholesterol | 23.83mg | 8% | |
| Sodium | 336.25mg | 14% | |
| Potassium | 206.7mg | 4% | |
| Total Carbs | 16.26g | 5% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 6.9g | 14% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 147.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 93.28 Kcal (391 kJ) | ||
| Calories from fat | 29.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 8% | |
|---|---|---|---|
| Cholesterol | 15.94mg | 8% | |
| Sodium | 224.83mg | 14% | |
| Potassium | 138.21mg | 4% | |
| Total Carbs | 10.87g | 5% | |
| Sugars | 2.92g | 17% | |
| Dietary Fiber | 0.63g | 4% | |
| Protein | 4.61g | 14% | |
| Vitamin C | 2.5mg | 6% | |
| Iron | 0.6mg | 5% | |
| Calcium | 98.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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