Quick One-Pot Macaroni and Cheese
The addition of vegetables (frozen ones for value and convenience) ups the healthfulness of this old-fashioned family standby. Using evaporated milk instead of regular doubles the calcium and adds extra creaminess. For a complete vegetarian meal, serve with a spinach or romaine salad with Sun-Dried Tomato Dressing.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 469 |
| pro | 25 g |
| total fat | 14 g |
| sat. fat | 8 g |
| carb | 62 g |
| fibre | 5 g |
| chol | 47 mg |
| sodium | 1026 mg |
| % RDI: | - |
| calcium | 51% |
| iron | 17% |
| vit A | 56% |
| vit C | 18% |
| folate | 45% |
Suggested Recipes
-
2 cups (500 mL) macaroni
2 cups (500 ml) frozen mixed vegetables
1 can (385 mL) evaporated skim milk
1 cup (250 mL) shredded extra-old cheddar cheese
1/2 cup (125 mL) light_cream_cheese, cubed
1/2 tsp (2 mL) each salt, pepper and dijon mustard
Preparation:
In large saucepan of boiling salted water, cook macaroni for 4 minutes. Add vegetables and return to boil; cook until tender but firm, 3 to 4 minutes. Drain in colander.
In same pot, whisk together evaporated milk, Cheddar cheese, cream cheese, salt, pepper and mustard over medium heat until cheese is melted. Return pasta mixture to pot; stir to combine. Cover and let stand for 5 minutes.
Additional Information
-
Side Dish Savvy
Sun-Dried Tomato Dressing: Toss half of this dressing with 8 cups (2 L) torn salad greens for 4 servings. Choose darker greens for additional folate.In blender, pur?together 1/4 cup (50 mL) extra-virgin olive oil; 2 tbsp (25 mL) chopped oil-packed sun-dried tomatoes; 2 tbsp (25 mL) each wine vinegar and water; 1/2 tsp (2 mL) Dijon mustard; and 1/4 tsp (1 mL) each salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Makes 1/2 cup (125 mL).
Per 1 tbsp (15 mL): about 63 cal, trace pro, 7 g total fat (1 g sat. fat), 1 g carb, trace fibre, 0 mg chol, 97 mg sodium. % RDI: 1% iron.
Source
Canadian Living Magazine: February 2003
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