Sunday, March 21, 2010

Healthy Macaroni and Cheese
From Shirley Pauole

7 oz (1 1/2 c) dried multigrain or whole grain rotini pasta
1 1/2 c broccoli florets, finely chopped carrots, or green beans, cut in 1/2 inch pieces
1/4 c finely chopped onion
4 tsp olive oil
1 - 6.5 oz pkg light semisoft cheese with garlic and herb
1 2/3 c fat free milk
1 Tbsp flour
1/2 c reduced fat shredded cheddar cheese
2 oz (1/2 c) Asiago, gruyere or Manchego cheese, shredded
1/2 c crumbled whole wheat baguette or panko (Japanese-style bread crumbs)

In a medium saucepan cook the pasta according to package directions.  Add broccoli, carrots, aor beans during the last 3 minutes of cooking.  Drain pasta mixture.  Return to pan;  keep warm.  Meanwhile, cook onion in 2 tsp of the oil over medium heat for 5 minutes or until tender.  Remove pan from heat.  Add semisoft cheese; stir until cheese is melted and combined.  IN a medium bowl whisk together milk and flour until smooth.  Add all at once to onion mixture.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat to low.  Stir in cheddar and Asiago cheeses until cheese are melted.  Add cooked pasta mixture; stir to coat.  Transfer pasta mixture to a 9x13.  In a small bowl combine baguette crumbles and remaining 2 tsp oil;  sprinkle on pasta mixture.  Bake uncovered 10 - 15 minutes at 425.

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