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Suggest a better description1.Preheat oven to 180 C. Brush a 20cm x 30cm x 6cm oblong baking dish with melted butter. Cook macaroni in boiling water until tender. Drain, set aside. 2.Heat butter in a small pan, add the flour and stir over a low heat until flour mixture is lightly golden. Remove from the heat, gradually add the milk and stir until smooth. Add the cream, mustard and black pepper. Return to the stove and stir over a low heat until mixture has thickened. 3.Add pepper and spring onion to prepared sauce. Drain asparagus, reserve 12 stalks for garnish and chop remaining asparagus into 3cm pieces. Drain the tuna and flake with a fork. Add the prepared sauce, asparagus and tuna to the macaroni, mix well. Spoon the mixture into prepared dish, arrange the reserved asparagus stalks over the pasta, sprinkle with cheese. Bake for 20 mins or until cheese is golden. Make this dish up to a day ahead. Cover the uncooked mixture with plastic wrap, then refigerate. Bake when ready to serve. FROM : Family Circle, May 1994. Submitted By SUE RYKMANS MSG# 214 Cooking & Gourmet Echos 6/94 Posted to FOODWINE Digest 12 Dec 96 From: Joell Abbott
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 4 | ||
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Calories: 850 | ||
Calories from Fat: 427 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.5g | 63 % | |
Saturated Fat 28g | 140 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 186.2mg | 57 % | |
Sodium 680.6mg | 23 % | |
Potassium 899mg | 24 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 54.5g | ||
Protein 46g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 850
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