Preheat oven to 325. Butter a 2 quart baking dish with 1/2 Tsp butter. Cook pasta and drain. Combine 2 Tbsp melted butter with breadcrumbs and sharp cheddar cheese. In a saucepan over medium heat, melt 2 Tbsp butter. Add flour and whisk for 3 minutes. Add milk and bring to a boil. Reduce heat to a simmer and stir in nutmeg, red pepper, mustard, salt, and pepper. Cook stirring contantly, until sauce begins to thicken, about 7 mins. Remove from heat and add white cheddar cheese, stir until smooth. Stir inpast. Pour into baking dish and top with breadcrumb mixture. Bake until cheese is bubbling and top is golden brown, about 25 mins.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 253 (39%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 72.7mg||22 %|
|Sodium 1334.6mg||46 %|
|Potassium 324.9mg||9 %|
|Total Carbohydrate 71.5g||21 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 67.1g|
|Protein 25.4g||36 %|
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Calories per serving: 642
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