This was a great recipe. The recipe asks the chef to bake for one hour at 375--I found that at the 40-minute mark I had to turn the temperature down to 350; otherwise, it was clear that the top would have burned. There was a little bit of boiling over, so put something underneath whatever you're cooking this recipe in so that any run-over gets caught and doesn't soil your oven. I added some diced tomatoes and they were so good that I'll be adding more next time (obviously not recommended if you dislike tomatoes). Oh, and for those that are counting, the nutritional information for the entire recipe (not per serving) is as follows: Calories=3146, Total Fat=118.4g, Saturated Fat=70g, Cholesterol=405.8mg, Sodium=1802.4mg, Carbs=368g, Fiber=15.8g, Sugars=46.6g, Protein=138g. This means that if six people eat this creation, divide these numbers by six. As you can see, this meal packs quite a wallop. About 50% of the calories come from the actual pasta itself. Unsurprisingly, it's the milk, butter and cheese that are responsible for 97.8% of the fat.
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This was a great recipe. The recipe asks the chef to bake for one hour at 375--I found that...