Under cook pasta and shock in cold water.
Melt butter in a medium sauce pot. Add flour to make a roux. Cook on low heat for 5 minutes, stirring frequently. Do not allow sauce to color. Whisk milk in slowly using a wire whip. Add bouillon and white pepper. Bring to a simmer while stirring. Simmer on low for 5 minutes. Add cheeses and stir until thickened and smooth. Meanwhile make the topping. Add all topping ingredients and mix. Cook pasta in boiling salted water until al dente. Drain and cool under cold water. To assemble, combine pasta with cheese sauce. Spray a 12X9 rectangle pyrex dish. Place pasta mixture in dish. Top with bread crumb mixture. Bake in a 325F overn for 30 to 45 minutes until internal temperature reaches above 165F.
Note: Pasta Options: Rotini, Pipette, Small shells or Cavatappi
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|Serving Size: 1 Serving (421g)|
|Recipe Makes: 6|
|Calories from Fat: 594 (48%)|
|Amt Per Serving||% DV|
|Total Fat 66g||88 %|
|Saturated Fat 39.3g||196 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 235.2mg||72 %|
|Sodium 1766.7mg||61 %|
|Potassium 496.1mg||13 %|
|Total Carbohydrate 108.4g||32 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 104.3g|
|Protein 52.1g||74 %|
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Calories per serving: 1239
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