Ravioli Mac 'n Cheese
American Entrée
30 min.
4 Servings
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Approximate Nutritional Information (Per serving): Calories 1110, Fat 64g, Sat. Fat 32g, Trans Fat 1.5g, Cholesterol 205mg, Sodium 1970mg, Total Carbohydrate 82g, Fiber 0g, Sugars 15g, Protein 51g
Vegetarian
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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Ingredients:

  • ½ tsp. kosher salt
  • ½ cup shredded Parmesan cheese
  • ½ cup Market District panko bread crumbs
  • 1 Tbsp. Market District extra virgin olive oil
  • ⅛ tsp. ground black pepper
  • 2 Tbsp. Giant Eagle unsalted butter
  • 3 Tbsp. Giant Eagle flour
  • 4 cups Giant Eagle whole milk
  • 1 Tbsp. Giant Eagle Dijon mustard
  • 3 cups shredded Cheddar cheese
  • 1 pkg. Buitoni® four cheese ravioli, family size

Directions:

Boil a pot of water with ½ teaspoon of salt. Preheat oven to 375°F. In a bowl, combine the Parmesan, panko, olive oil and a pinch of salt and pepper.

Melt butter in a sauté pan on medium heat. Once melted, add the flour, and with a whisk, stir until the butter and flour are combined. Continue to whisk for another minute. Slowly pour in the milk and whisk until everything is uniform. Simmer the mixture for 3-4 minutes or until it starts to thicken. Once thickened, whisk in the mustard and the Cheddar cheese. Turn off heat and set aside.

Once water is boiling, add ravioli and cook for 4 minutes. Strain and transfer to a large bowl. Gently toss the cheese sauce and ravioli together. Transfer to a baking dish. Sprinkle with the panko-Parmesan mixture and bake for 20 minutes.

Remove from the oven and enjoy with your favorite salad.