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.

10 ounces pasta (penne, ziti or elbow macaroni)
2 tablespoons plus 2 teaspoons soft 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 can (14 1/2 ounces) cut green beans, drained
1 can (4 ounces) sliced mushrooms, drained
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup dry breadcrumbs

Preparation Time: Approximately 20 minutes

Cook Time: Approximately 15 minutes

Heat the oven to 375°F.

Cook the pasta according to the package directions.

While pasta is cooking, melt 2 tablespoons butter 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.

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.

Heat remaining 2 teaspoons butter in a small skillet; add the breadcrumbs
and cook until lightly toasted. Sprinkle in the center of casserole. Bake
for 15 minutes.

Servings  Six.  Enjoy.:

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