Directions:
- Preheat oven to 375°F.
- Melt butter in a large saucepan over medium heat. Stir in flour, cooking 1 minute. Gradually whisk in milk and mustard and simmer, whisking occasionally, 3 minutes until thickened.
- Add chopped chipotle chile peppers. Stir in cheese to melt. Add to cooked elbow rice pasta and mix well.
- Fill 9X13 inch baking dish treated with no-stick spray. Sprinkle with seasoned bread crumbs. Bake 30-40 minutes, until casserole is heated through and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.38 Kcal (1886 kJ) | ||
| Calories from fat | 240.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.75g | 41% | |
|---|---|---|---|
| Cholesterol | 91.13mg | 30% | |
| Sodium | 738.9mg | 31% | |
| Potassium | 232.07mg | 5% | |
| Total Carbs | 30.1g | 10% | |
| Sugars | 5.3g | 21% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 21.52g | 43% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 13% | |
| Calcium | 549.2mg | 55% | |
| Amount Per 100 g | |||
| Calories | 215.28 Kcal (901 kJ) | ||
| Calories from fat | 115.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.78g | 41% | |
|---|---|---|---|
| Cholesterol | 43.56mg | 30% | |
| Sodium | 353.19mg | 31% | |
| Potassium | 110.93mg | 5% | |
| Total Carbs | 14.39g | 10% | |
| Sugars | 2.54g | 21% | |
| Dietary Fiber | 0.73g | 6% | |
| Protein | 10.29g | 43% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.1mg | 13% | |
| Calcium | 262.5mg | 55% | |
* 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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