Bring a large pot of lightly salted water to a boil. Add pasta and greens, and cook 10 to 12 minutes or until pasta and greens are tender; drain and return to pot.
While pasta and greens cook, melt butter in a medium saucepan. Add bread crumbs and cook over medium-low heat, stirring often, 3 minutes or until golden and crisp. Remove to a small bowl; stir in Parmesan cheese.
In same saucepan, whisk milk and flour until blended. Place over medium-high heat and bring to a boil, whisking often. Reduce heat and simmer uncovered 3 minutes until slightly thickened. Add Cheddar cheese, salt and paprika. Stir over medium heat until cheese melts.
Add to pasta and greens in pot; toss to coat. Top servings with toasted crumbs
Cal 676 Pro 35 Car 89 Fiber 4
Fat 20 (saturated fat) 12 Chol 69
This recipe has been added to the following public cookbooks:
ShortyByNature's International Cookbook,
billys notable cooking,
Frieda'a favorites
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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