Macaroni and Cheese Primavera |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Give a nutritional boost to one of kids’ all-time favorites with this updated macaroni and cheese, made with nutrient-rich canned veggies: canned green beans, mushrooms and tomatoes. Ingredients:
10 ounces pasta (penne, ziti or elbow macaroni) |
2 tablespoons soft margarine or 2 tablespoons butter, divided |
2 teaspoons soft margarine or 2 teaspoons butter, divided |
1 medium onion, chopped |
2 tablespoons flour |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/8 teaspoon cayenne pepper |
2 cups 1% low-fat milk |
3 cups shredded cheddar cheese |
1 (14 1/2 ounce) can cut green beans, drained |
1 (4 ounce) can sliced mushrooms, drained |
1 (14 1/2 ounce) can diced tomatoes, drained |
1/2 cup dry breadcrumbs |
Directions:
1. Heat the oven to 375°F Cook the pasta according to the package directions.
2. While pasta is cooking, melt 2 tablespoons margarine in a large, heavy saucepan over medium heat. Add onion; cook, stirring often, until tender and translucent. Add the flour, salt, black pepper and cayenne pepper, and cook 1 minute, stirring constantly. Slowly pour in milk, stirring with a whisk to smooth any lumps that form; simmer for 5 minutes. Remove from heat, and immediately stir in cheese.
3. Drain the pasta and stir into cheese sauce. Fold in the beans and mushrooms. Transfer the mixture to a shallow 2 1/2 - to 3-quart casserole dish. Spoon the tomatoes around edge of casserole.
4. Heat remaining 2 teaspoons margarine in a small skillet; add the breadcrumbs and cook until lightly toasted. Sprinkle in the center of casserole. Bake for 15 minutes.
5. Servings: 6.
6. Nutritional Information Per Serving:
7. Calories 420; Total fat 28g; Saturated fat 13g; Cholesterol 65mg; Sodium 640mg; Carbohydrate 44g; Fiber 3g; Protein 10g; Vitamin A 10%DV*; Vitamin C 15%DV; Calcium 15%DV; Iron 10%DV.
8. *Daily Value.
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