Quick One-Pot Macaroni and Cheese

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