Comfy Mac and Cheese
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 703 |
| pro | 31 g |
| total fat | 25 g |
| sat fat | 14 g |
| carb | 89 g |
| fibre | 5 g |
| chol | 68 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 48 |
| iron | 16 |
| vit A | 57 |
| vit C | 63 |
| folate | 17 |
A smaller amount of light old Cheddar-style cheese adds flavour with less fat than a larger amount of mild cheese.
Ingredients
- 1 zucchini, cubed
- 1 sweet red pepper, cubed
- 1 peeled sweet potato, cubed
- 1 tbsp vegetable oil
- 3 cups milk
- 1/4 cup all-purpose flour
- 2 cups shredded light old Cheddar-style cheese
- 4 oz light cream cheese
- 1/2 tsp dry mustard
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 5 cups Scoobi-Do pasta or fusilli pasta
- Topping:
- 1 cup fresh bread crumbs
- 3 tbsp butter, melted
- 2 tbsp freshly grated parmesan cheese
Preparation
In bowl, toss zucchini, red pepper and potato with oil; spread on lightly greased baking sheet. Roast in 450°F (230°C) oven for 25 minutes.
Meanwhile, whisk 1/4 cup (50 mL) of the milk with flour. In saucepan, heat remaining milk over medium heat until bubbles appear around edge; whisk in flour mixture and bring to boil, whisking. Reduce heat to medium-low; cook, stirring, for 10 minutes or until thickened. Remove from heat. Whisk in Cheddar and cream cheeses, mustard, thyme, salt and pepper until smooth.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 minutes or until just tender. Drain and return to pot; stir in sauce and vegetables. Spoon into greased 8-cup (2 L) casserole.
Topping: Combine crumbs, butter and Parmesan. Sprinkle over pasta. Bake in 450°F (230°C) oven for 10 minutes or until bubbling and golden.
Source : © CanadianLiving.com
- Keywords : Dinner; Macaroni; Zucchini; Sweet potato; Boil; Bake; Cheese; Bread crumbs;
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