This quick-to-make meal will really satisfy. Serve with crisp celery sticks and radishes.
- Portion size 4 servings
- 2 cups macaroni (8 oz/250 g)
- 1 1/2 cup thinly sliced carrots
- 2 cups milk
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 2 tablespoons butter
- 2 cups shredded Cheddar cheese
- 4 green onions chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In large pot 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; 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 mixture 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.
Nutritional facts <b>Per serving:</b> about
- Protein 26 g
- Calories 580.0
- Total fat 28 g
- Total carbohydrate 55 g