MACARONI AND CHEESE PRIMAVERA
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.: _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
