Directions:
- Cook pasta according to package directions until cooked but firm. Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender. Stir in spaghetti sauce, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain macaroni; stir into sauce. Transfer to a 2-qt. baking dish coated with cooking spray; set aside.
- In a saucepan, combine the flour, salt, nutmeg and cayenne. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar and mozzarella cheeses until melted.
- Pour over macaroni mixture. Top with Parmesan cheese and tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown. Let stand for 5 minutes before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.31 Kcal (1588 kJ) | ||
| Calories from fat | 96.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.77g | 17% | |
|---|---|---|---|
| Cholesterol | 27.27mg | 9% | |
| Sodium | 680.2mg | 28% | |
| Potassium | 431.95mg | 9% | |
| Total Carbs | 52.39g | 17% | |
| Sugars | 21.5g | 86% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 19.06g | 38% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 1.4mg | 8% | |
| Calcium | 479.3mg | 48% | |
| Amount Per 100 g | |||
| Calories | 186.3 Kcal (780 kJ) | ||
| Calories from fat | 47.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 17% | |
|---|---|---|---|
| Cholesterol | 13.39mg | 9% | |
| Sodium | 334.09mg | 28% | |
| Potassium | 212.16mg | 9% | |
| Total Carbs | 25.73g | 17% | |
| Sugars | 10.56g | 86% | |
| Dietary Fiber | 0.96g | 8% | |
| Protein | 9.36g | 38% | |
| Vitamin C | 5.2mg | 18% | |
| Iron | 0.7mg | 8% | |
| Calcium | 235.4mg | 48% | |
* 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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