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.
- Portion size 4 servings
- 2 cups elbow macaroni (1/2 lb/250 g)
- 1 1/2 cup thinly sliced carrots
- 2 cups milk
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 4 wieners sliced
- 2 tablespoons butter
- 2 cups shredded Cheddar cheese (8 oz/250 g)
- 4 green onions chopped
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.
Nutritional facts <b>Per serving:</b> about
- Protein 31 g
- Calories 710.0
- Total fat 39 g
- Total carbohydrate 58 g