Preheat oven to 450 oF. Coat an 11x7" baking dish or 6 individual ramekins with nonstick cooking spray. In small bowl, soak mushrooms in 1/2 cup hot water until softened, 15 minutes. Cook macaroni according to package directions. Set aside. In medium saucepan, heat milk over medium heat. Whisk in flour. Cook, stirring until lightly thickened, about 10 minutes. Stir in mushrooms with soaking liquid and hot pepper sauce. Stir in cheddar and Parmesan cheeses, mustard powder and salt. Remove saucepan from heat. Drain macaroni and place in large bowl. Stir in corn, scallions and red pepper. Pour mushroom-cheese sauce on top and stir to coat macaroni. Spoon into prepared baking dish. Sprinkle with bread crumbs. Bake until cheese is bubbly, about 15-20 minutes. Serving (1 1/2 cups) provides: 1/2 milk, 2 1/2 bread, 1 protein, 15 cal. Per Serving: 411 cal, 11 g fat, 7 g sat, 34 mg chol, 869 mg sod, 55 g car, 4 g fib, 25 g pro, 576 mg calcium. Recipe by: Weight Watchers Magazine, September 1996 Posted to EAT-LF Digest by Kat
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 82 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 24.7mg||8 %|
|Sodium 543.2mg||19 %|
|Potassium 199.8mg||5 %|
|Total Carbohydrate 39.3g||12 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 37.3g|
|Protein 21.7g||31 %|
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Calories per serving: 330
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