Photo: Sorin Gheorghita
Baked Penne with Farmhouse Cheddar and Leeks
9 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1170
Calories
44g
Protein
37g
Fat
163g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup (1/2 stick) butter
- 5 cups chopped leeks (white and pale green parts only; about 5 large)
- 1/4 cup all purpose flour
- 3 1/2 cups whole milk
- 1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
- 1 tablespoon Dijon mustard
- 1 teaspoon hot pepper sauce
- 2 large eggs
- 1 pound penne pasta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes