Simply Done Suppers
Pair familiar ingredients with new ideas to create surprising, easy
dishes your family will request over and over again.
A fun and easy twist on the always popular macaroni and cheese, this
recipe features an added touch of nutritious veggies mixed in velvety
cheese sauce.
Estimated Times:
Preparation - 5 min | Cooking - 15 min | Yields - 4 servings
Ingredients:
2 cups dry (8 oz.) wagon wheel or rotelle pasta
1 cup frozen shelled edamame (shelled soybeans)
1 can (12 fl. oz.) NESTLÃ(R) CARNATION(R) Evaporated Milk
2 cups (8-oz. pkg.) shredded Monterey Jack and cheddar cheese blend or
other cheese blend
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup cherry or grape tomatoes, cut in half
Directions:
COOK pasta according to package directions, adding edamame to boiling
pasta water for last 2 minutes of cooking time; drain.
MEANWHILE, COMBINE evaporated milk, cheese, garlic powder and black
pepper in medium saucepan. Cook over medium low heat, stirring
occasionally, until cheese is melted. Remove from heat.
ADD pasta and edamame to cheese sauce; stir until combined. Add
tomatoes; stir gently until combined.
TIPS:
âEURO¢ Look for edamame in the frozen food or organic section of your
local store.
âEURO¢ Frozen peas can be used in place of edamame
Happiness comes through doors you didn't even know you left open.
~Angelique~
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