A smaller amount of light old Cheddar-style cheese adds flavour with less fat than a larger amount of mild cheese.
- Portion size 6 servings
- Credits : © CanadianLiving.com
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1000 mg
- Protein 31 g
- Calories 703.0
- Total fat 25 g
- Cholesterol 68 mg
- Total carbohydrate 89 g
- Iron 16.0
- Folate 17.0
- Calcium 48.0
- Vitamin A 57.0
- Vitamin C 63.0