Baked Macaroni with Vegetables & Cheese: Sandi's Recipe of the Week - June 7

Presents

Sandi's "Recipe Of The Week"
June 7 - 13, 2003

"Baked Macaroni with Vegetables & Cheese"

Baked Macaroni with Vegetables & Cheese

Recipe Source:
Eat Well, Stay Well
from Reader's Digest

Pasta, Rice, Grains & Beans

Recipe File

Serving Size: Makes 4 servings

Have this recipe emailed to you!

Amount	Ingredient
10 ounces	elbow macaroni
2 teaspoons	olive oil
9 ounce	yellow summer squash, halved lengthwise and thinly sliced
4	scallions, thinly sliced
1	bottled roasted red pepper, diced
3 cloves	garlic, minced
3 tablespoons	flour
2 1/2 cups	low-fat (1%) milk
3/4 teaspoon	salt
1 cup	grated sharp Cheddar cheese (4 ounces)
1/4 cup	grated Parmesan cheese

Preparation Instructions:
1. In a large pot of boiling water, cook the pasta according to package directions until firm-tender. Drain and transfer to a large bowl. Preheat the oven to 400 degrees.
2. Meanwhile, in a large nonstick skillet, heat the oil over moderate heat. Add the squash, scallions, roasted pepper, and garlic to the pan and saute for 5 minutes or until the squash is crisp-tender. Add the flour and stir until well combined. Gradually add the milk, stirring until combined. Stir in the salt and cook, stirring, for 5 minutes or until the sauce is lightly thickened and no floury taste remains.
3. Add the hot white sauce to the pasta along with the cheddar, tossing until well coated. Transfer to a 7 x 11 inch baking dish, sprinkle with the Parmesan, and bake for 25 minutes or until crusty and piping hot. Serves 4.
Per serving: 531 calories; 16 g fat; 3 g fibre; 25 g protein; 796 mg sodium; 40 mg cholesterol.

Click here for a printable version of this recipe.

Click here for an easy to print out shopping list.

Recipe of the Week Home Recipe File Unique Kitchen Shop

Web Rings Affiliate Programs

Tell a Friend About This Site Search this Site D & P Home