One-Pot Macaroni and Cheddar
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 710 |
| pro | 31 g |
| total fat | 39 g |
| carb | 58 g |
Just as quick to make as commercial macaroni dinners, this meal will really please the kids with its chunky bites of wieners. Serve with crisp celery sticks and radishes.
Ingredients
- 2 cups elbow macaroni, (1/2 lb/250 g)
- 1-1/2 cups thinly sliced carrot
- 2 cups milk
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 4 wieners, sliced
- 2 tbsp butter
- 2 cups shredded Cheddar cheese, (8 oz/250 g)
- 4 green onions, chopped
- Salt
- Pepper
Preparation
In large saucepan of boiling salted water, cook macaroni for 5 minutes. Add carrots; cook for 4 to 5 minutes or until pasta and carrots are tender but firm. Drain in colander and set aside.
In same saucepan, whisk together milk, flour and mustard; cook over medium-high heat, whisking, for 2 to 3 minutes or until thickened and smooth. Reduce heat to medium; cook for 1 minute longer.
Stir in pasta, carrots, wieners and butter; cook, stirring, for 2 to 3 minutes or until heated through. Stir in cheese and onions; cook for 1 minute or until cheese melts. Season with salt and pepper to taste.
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